Cashew ‘goat’s’ cheese

Cashew ‘goat’s’ cheese

By
From
Kenko Kitchen
Makes
250 g
Prep
15 mins
Photographer
Elisa Watson

My love for cheese extends beyond the normal dairy cheeses, and I have moved on to a love of artisan nut cheeses. This cashew ‘goat’s’ cheese is something that I use almost every day. It’s perfect spread on a piece of toast with avocado, crumbled over a salad or used to make a rich, creamy cheesy sauce. This cheese is well balanced in flavour and is a must for anyone with a love of cheese, but who prefers a healthier option.

Ingredients

Quantity Ingredient
310g raw cashews, soaked in water overnight, drained
1 teaspoon salt
2 tablespoons coconut oil
60ml water
1 lemon, juiced
1 teaspoon savoury yeast flakes

Method

  1. Place all the ingredients in a food processor or blender and blitz until the mixture is smooth.
  2. Roll the cheese into a log shape or ball using a piece of muslin (cheesecloth) or baking paper. Place in the refrigerator for 2–3 hours to chill and set.
  3. This will keep in a container in the refrigerator for 1–2 weeks and will keep in the freezer for 1 month.
Tags:
vegan
sugar-free
gluten-free
sugar
gluten
free
vegetarian
health
healthy
diet
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