A food processor can work instead of a blender, but it won’t get as perfectly smooth of a cheese. If you have a high powered blender like a Vitamix or Blendtec then this will only take a couple of minutes. If you can’t find/don’t want to buy bottled distilled water then boil water for a few minutes and let it cool completely and use that water.īlend, blend blend, using the tamper if your blender has one or pausing to scrape down the sides as needed. This includes the blender (jug, lid, and tamper), the glass bowl to culture the cheese in, spoons, spatulas, and measuring cups.Īdd the cashews into the blender (or food processor) along with distilled water and a pinch of salt. Boil a bunch of water then rinse everything with that boiling water.
Next, sanitize everything that is going to come into contact with the cashew cheese. We only want to encourage the probiotic cultures that we’re adding, so this will kill any undesirable enzymes. If they’ve been soaking overnight rinse them with boiling water. Soak the nuts in cold water on the counter for 2-4 hours, or stick it in the fridge and let soak up to overnight. I also prefer to use organic whole cashews, as these are of the highest quality. I prefer to soak the cashews in filtered water. Soaking the cashews in cold water softens them and makes it easier for your blender to turn them into an ultra smooth cream.
You can purchase probiotics at health food stores as well as online (Amazon linked above).įirst, soak your cashews. If using capsules with more live cultures you will not need the same volume as they are more potent than the ones with less active cultures. Over the past couple years I’ve been using both Jarro-Dophilus with 10 billion per capsule and with 3.4 billion per capsule and have had success culturing lots of vegan cheese with both (not sponsored, but those are Amazon affiliate links). I’ve successfully used different brands over the years, but currently recommend Jarro Formulas brand, which conveniently labels their vegan offerings as certified vegan. Do not get a probiotic that contains any strains of prebiotics as this can prevent the culturing from occurring.It can have a variety of probiotic strains in it, but you want to make sure it includes L.I have used anywhere from 3 billion cultures per capsule to 10 billion cultures per capsule. You’re looking for active cultures (usually refrigerated), and want as many as you can find.If you’re vegan, make sure they are veggie friendly capsules.When purchasing your probiotics keep the following in mind: Simply open up the capsules and pour out the powdered cultures. Store bought probiotics produce consistent results and are easy to work with. It proliferates and develops the sour and funky flavor you would recognize in yogurt and cheeses. healthy bacteria) to a thick cashew cream. That being said, for the cheesiest of vegan cheeses, you’re going to want to culture it.Ĭulturing is done by adding a probiotic (i.e. I’ve got a whole section of vegan cheese on this blog and most are not cultured!Īnd if you want a creamy spread without culturing then I recommend my creamy almond cheese, vegan chipotle cheese spread, or my vegan queso fresco. Well, I will be the first one to tell you that you can make delicious vegan cheeses without culturing anything.
VEGAN YOGURT CASHEW CHEESE RECIPE FREE
I trust that you can make the cheese and use it on the appropriate breads, crackers, or in recipes that fit your needs, gluten free or not! Why culture the cashew cheese? Those Homemade New York Style Bagels it’s served with are not gluten free. All are so delicious!Ī quick note before we get into the making of this cheese: this cashew cheese is a gluten free recipe. Let it drain until it has reached your desired thickness.First make the plain cream cheese base, then you can turn it into you favorite flavored cream cheeses! Here we have one dish of plain cream cheese, one chipotle cream cheese, and the third is a chive cream cheese. Set the strainer over a bowl, and place in the refrigerator. If you like thicker Greek-style yogurt, you can strain the yogurt (once it’s done) by putting it in a mesh strainer lined with cheese cloth. This recipe works best if you have a good blender like a Vitamix that will give you a really smooth puree. I usually run everything through the dishwasher and then soak/rinse them all in boiling water before I start making the yogurt. This helps to assure that the good bacteria can thrive without any unwanted “bad bacteria” growing at the same time. Set up for successīefore beginning any yogurt-making project, it is always a good idea to sterilize the blender, utensils and bowl you will be using, as well as the jars you will be storing it in. It is great eaten on its own or used in any recipe calling for yogurt. Not only is this cashew (or almond) yogurt dairy free and gluten free, it is also super creamy, rich and delicious.
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