Easy, creamy vegan cheese recipe in 15 minutes with 5 ingredients! This simple vegan cheese recipe is cheaper and better than store-bought!
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– 2 cups raw cashews, softened (see step 1)– ⅓ cup refined coconut oil, melted– 2 tablespoons green olive brine, (the liquid in a jar of olives)– 2 cloves garlic, peeled– ¾ teaspoon salt– Optional add-ins: coarsely ground black pepper, lemon zest, crushed red pepper flakes, or chopped fresh herb
INSTRUCTIONS
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INSTRUCTIONS
Cover cashews in medium pot with water. High-heat and boil. Cashews should be tender after 10 minutes of boiling. Cold drain, rinse.
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Step 1
Try soaking cashews in a bowl of water for 6 hours or overnight. Drain and rinse before using. These methods soften cashews, making them easier to blend into cream.
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Step 2
Process softened cashews, coconut oil, olive brine, garlic, and salt. Stop scraping the sides as you blend until smooth, creamy, and sticky.
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Step 3
This should be blended well to smooth. Blending may heat if friction. Scraping the sides, I blend for 5 minutes.
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Step 4
Line two molds or small bowls with cheesecloth squares. Split cheese between two cheesecloth-lined molds. Stir fresh herbs into the cheese with a chopstick.
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Step 5
I keep one herb-infused and one plain cheese wheel. Cover cheese with cheesecloth after spatula-smoothing.
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Step 6
Put cheese in fridge for several hours or overnight. Unwrap and enjoy!