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By: Hannah

Basic nut cheese – Vegan

Vegan cheeses purchased from supermarkets can vary so much in taste. Not only that, they contain all kinds of other ingredients to preserve them for longer. How about making your own cheese at home, adding flavours and experimenting with the basic recipe below. The possibilities are endless, healthier and rewarding to know that you made it.


2 cups cashew nuts soaked for 2 hours

1 cup of filtered or bottled water

1 teaspoon of probiotics

Add the above into a blender on high speed and keep it going until it forms a smooth consistency.

Place the mixture in a strainer that has been lined with a cheesecloth and place a weight on top. You need a weight that is just heavy enough to press the liquid out and not push the mixture through the cloth.

Leave to culture for at least 24 hours but no way longer than 48 hours

Once culturing has been completed, stir in the following

3/4 tsp salt

2 tsp nutritional yeast

Transfer the cheese to a ring mould. To get a rind on the cheese, place it into a dehydrator for 24 hours, or a low temperature oven at around 120 to 140 degrees until the rind has formed.

Alternatively, you can place it in the fridge for 24 hours in the ring mould as it will need to set. You can also place it in the freezer for 1 to 2 hours and then remove the mould and place in a dehydrator or oven to finish off.

Then serve and enjoy!

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