VEGAN CASHEW CREAM CHEESE
Vegan cream cheese made with cashews.
Provided by DanaC
Categories 100+ Everyday Cooking Recipes Vegan
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Place cashews in a bowl. Add hot water to cover; soak for 5 to 10 minutes. Drain and transfer to a blender.
- Add 1/2 cup water, lemon juice, vinegar, and salt; blend until creamy, stopping to scrape down the sides every now and then. Stir in chives.
- Serve right away or let chill in the refrigerator before serving.
Nutrition Facts : Calories 190.4 calories, Carbohydrate 11 g, Fat 14.9 g, Fiber 1.2 g, Protein 6.3 g, SaturatedFat 2.6 g, Sodium 101.7 mg, Sugar 2.2 g
LAST-MINUTE VEGAN CASHEW CREAM CHEESE
Call this whatever you like, a vegan cream cheese, a dip, a spread, or whatever. All I know is that it's yummy and it carries me through those days when my avocados are just not soft yet or when they are not in season (I'm based in Israel and we have food seasons). A girl's gotta have something to spread on her sourdough bread in the morning, you know what I mean. It is also just plain good! All the recipes I have found in the past require me to soak my cashews before but that requires me to plan. And I'm not good at that!
Provided by Bayla Haskel
Categories 100+ Everyday Cooking Recipes Vegan
Time 1h15m
Yield 12
Number Of Ingredients 6
Steps:
- Combine cashews and garlic in a high-speed blender (such as Vitamix®); blend on high until cashews are reduced to crumbs, scraping down the sides of the blender in between blending. Add lemon juice and blend until well combined.
- Add water, 1/4 cup at a time, and blend until the mixture has a smooth and almost thick consistency; mixture will thicken further in the fridge. Mix in nutritional yeast. Add the last 1/4 cup of water only if needed; do not exceed 1 1/2 cups water if possible. Mixture should be completely smooth with no lumps remaining.
- Taste and add salt if needed. (The mixture will taste very lemony but will neutralize after 1 hour in the fridge.) Place in the fridge to thicken, about 1 hour.
Nutrition Facts : Calories 128.2 calories, Carbohydrate 8 g, Fat 10 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 16.9 mg, Sugar 1.3 g
CASHEW CREAM CHEESE (FROM ARTISAN VEGAN CHEESE)
From genius chef Miyoko Schinner, author of Artisan Vegan Cheese comes this basic recipe for cream cheese. Ideal for use in cheese cakes or as a sub for anything calling for cream cheese or mascarpone. To make a block cheese, after culturing, line a sieve with cheese cloth and put a weight on top. Allow to drain for 24 hours.
Provided by Wish I Could Cook
Categories Spreads
Time P2DT15m
Yield 2 Cups, 1 serving(s)
Number Of Ingredients 4
Steps:
- Put everything in a high-speed blender or food processor and process until smooth and creamy.
- Transfer to a glass bowl, cover and allow to sit out at room temperature for 24-48 hours. (48 hours if using for a cheesecake.).
- Cover and refrigerate. Will keep for two weeks in the fridge or 4 months in the freezer.
Nutrition Facts : Calories 1590.7, Fat 128, SaturatedFat 25.7, Cholesterol 3.8, Sodium 215.9, Carbohydrate 90.9, Fiber 8.2, Sugar 15.1, Protein 43
VEGAN CASHEW CHEESE
A wheel of cheese is always elegant alongside crackers, and our vegan version is no exception. The recipe makes two, so you can bring one to a party and keep the other to yourself for snacking.
Provided by Food Network Kitchen
Categories appetizer
Time 16h20m
Yield Two 9-ounce rounds cheese
Number Of Ingredients 8
Steps:
- Place the cashews in a bowl and cover with 4 cups water. Cover with plastic and soak 8 hours or up to overnight.
- Drain the cashews and place in a high-powered blender with the lemon juice, coconut oil, salt, white pepper and 1/2 cup cashew milk. Blend the mixture, stirring as necessary. Add the remaining 1/4 cup cashew milk and blend until smooth. Stir in the parsley.
- Fold the cheesecloth in half and line 2 small bowls with a piece of doubled cheesecloth, leaving enough overhang to cover the cashew mixture.
- Divide the cashew mixture between the two bowls and cover completely with the cheesecloth. Wrap in plastic and refrigerate 8 hours or up to overnight. Serve cold.
SUPER FANTASTIC VEGAN CASHEW CHEESE (SLICES, SAUCE OR DIP)
My mother has made this recipe for Cashew Cheese since I was very young. I think this is a great recipe because it's so versatile. You can make it in a loaf pan with Agar Agar, so you can slice it for sandwiches or it crumble on rice and beans. It's also great as a Cheese Sauce or Cheese Dip too, if you eliminate the Agar Agar. Enjoy!
Provided by Ms Delicious Dish
Categories Lactose Free
Time 30m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- To sterilize your Cashew Nuts: Spread your nuts out on a baking sheet and bake in a preheated 350 degree oven for 10 minutes and then cool completely before using them.
- Whiz first 7 ingredients in blender or food processor until nuts are liquefied.
- SLOWLY drizzle in oils to thicken and then add lemon juice after oils are incorporated.
- Mix Agar Agar in 1 Cup Cold water. Cook in separate sauce pan until clear (about 10 min).
- With a spoon stir cooked (warm) Agar Agar into cheese mixture. Immediately pour into loaf pan lined with plastic wrap and fold plastic wrap ends and sides over top.
- Refrigerate until set and slice as needed.
- To use as a spread or dip, do not add Agar Agar.
- When the loaf version is set, my mom slices into ½ sections. She puts them side to side with clear wrap in between and freezes then for individual later use.
Nutrition Facts : Calories 143.8, Fat 14.2, SaturatedFat 1.8, Sodium 120, Carbohydrate 3.7, Fiber 0.8, Sugar 0.6, Protein 1.9
VEGAN MAC N CHEESE AKA CREAMY CASHEW MACARONI
A hearty, stick-to-your-ribs macaroni and "cheese" meal that we all crave sometimes. Perfect comfort food, and for those cold and blustery days and nights of Fall and Winter we all love.
Provided by Elmotoo
Categories < 60 Mins
Time 37m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package. Drain and set aside in a large bowl. Cover so it won't dry out.
- Grind cashews in food processor on high speed until relatively smooth. It's okay if the result is rather grainy looking, so long as what you have is mostly a thick paste.
- With processor on low speed, slowly add in the entire can of coconut milk.
- Dissolve the bullion cube in the hot water completely. Again with processor on low speed, slowly pour into the cashew/coconut milk mixture to incorporate fully.
- Add in the garlic and blend.
- Still on slow speed, add in the nutritional yeast, 2TB at a time. Taste after each 2TB to determine the taste that suits you. More nutritional yeast = more cheddar-y type flavor, however, some people do not like the yeast-y flavor it can impart. Add in as much or as little as suits you.
- Add in the vinegar the same way, starting with about 1TB, then adding in more 1tsp at a time, tasting after each tsp to determine what you like. The more vinegar you add, the more "sharp" taste you get. For a very sharp taste, try white vinegar.
- Salt and pepper to taste.
- Once the sauce is at your satisfaction, pour over the pasta and mix well. Add in water (or make some additional broth) if you prefer a thinner sauce. Refrigerate any leftover sauce.
- I coupled this with some braised spinach (2 bunches of fresh spinach coarsely chopped and sautéed in 2TB olive oil over medium heat for about 3 minutes), that I threw right into the bowl (you can see the spinach in the picture above). Other veggies that would probably pair nicely: peas, braised julienne carrots, steamed broccoli, steamed asparagus tips.
Nutrition Facts : Calories 782.9, Fat 66.6, SaturatedFat 25.6, Sodium 32.7, Carbohydrate 37.1, Fiber 6.5, Sugar 4.9, Protein 23.1
SLICEABLE VEGAN CASHEW CHEESE
What's not to like in this delicious vegan cashew-based cheese? It can be sliced, melted, grated, and more; perfect for any vegan, paleo, and dairy-free recipe.
Provided by Fioa
Categories 100+ Everyday Cooking Recipes Vegan
Time 3h27m
Yield 12
Number Of Ingredients 9
Steps:
- Soak cashews in water for 2 hours.
- Mix agar-agar powder with 1/2 cup water in a saucepan over low heat. Simmer until agar is fully dissolved, about 7 minutes.
- Drain and rinse cashews. Place cashews, remaining 1/2 cup water, nutritional yeast, lemon juice, arrowroot powder, garlic, salt, and turmeric in a blender; blend until smooth and creamy, about 10 minutes.
- Pour cashew cream into agar-agar mixture; bring to a boil until a thicker batter forms, about 5 minutes. Spread into 2 ramekins and chill in the refrigerator for 1 hour.
Nutrition Facts : Calories 38.8 calories, Carbohydrate 3 g, Fat 2.5 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 0.4 g, Sodium 195.7 mg, Sugar 0.4 g
BASIC SLICEABLE VEGAN SMOKED CASHEW CHEESE
Why buy when you can make your own? Make this amazingly tasty vegan cashew-based cheese, seasoned with agave nectar, nutritional yeast, and smoked paprika. Perfect for melting, grating, and slicing!
Provided by Fioa
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 3h27m
Yield 12
Number Of Ingredients 10
Steps:
- Soak cashews in a bowl of water for 2 hours.
- Mix agar with 1/2 cup water in a saucepan over low heat. Simmer until agar is fully dissolved, about 7 minutes.
- Drain and rinse cashews. Place cashews, remaining 1/2 cup water, nutritional yeast, lemon juice, smoked paprika, agave, garlic, arrowroot, salt, and turmeric in a blender; blend until smooth and creamy, about 10 minutes.
- Pour cashew cream into agar mixture; bring to a boil until a thicker batter forms, about 5 minutes. Spread into 2 ramekins and chill in the refrigerator for 1 hour.
Nutrition Facts : Calories 45.3 calories, Carbohydrate 4.6 g, Fat 2.6 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 0.5 g, Sodium 195.9 mg, Sugar 1.7 g
VEGAN CASHEW CHEESE ROLLED IN CRANBERRIES AND NUTS
This vegan cheese is made from blended cashew nuts and miso paste. Roll it in chopped mixed nuts and dried cranberries for a festive vegan starter or party snack. Delicious on toast or crackers with raw vegetables.
Provided by Rita
Categories Everyday Cooking Vegan
Time 6h15m
Yield 8
Number Of Ingredients 11
Steps:
- Cover cashews with cold water in a bowl and soak for 4 hours. Drain.
- Combine cashews, nutritional yeast, miso paste, and salt in the bowl of a food processor; pulse until blended. Taste and adjust seasonings according to your taste.
- Grease a piece of parchment paper with oil. Transfer cashew mixture onto parchment paper and form into a roll, twisting the ends of the paper to secure. Refrigerate until firm, at least 2 hours.
- Mix walnuts, hazelnuts, cranberries, and rosemary on a plate. Remove cheese log from fridge and paper and roll in the nut mixture.
Nutrition Facts : Calories 230.9 calories, Carbohydrate 13.1 g, Fat 18.6 g, Fiber 1.7 g, Protein 6.4 g, SaturatedFat 3.4 g, Sodium 395.5 mg, Sugar 2.5 g
CLASSIC VEGAN CASHEW CHEESE SAUCE
Super cheesy vegan cashew cheese sauce. This smooth and creamy sauce is wonderfully satisfying and simply delicious drizzled over almost anything!
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Add the cashew nuts, nutritional yeast, crushed garlic and lemon juice to the blender jug. Add sea salt and black pepper. Measure out the water and add it in. Blend until very smooth and creamy.
- For a thicker cheese, use less water. For a thinner salad dressing consistency, use a little more water.
- Serve drizzled over baked potatoes, vegetables, pizzas or pastas.
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