I cannot believe how well it compliments tomato sauce and the texture is truly impressive. This is coming from a former cheese fanatic.
Well done!! Wish me luck!! Last week I made my first vegan cheese using your recipe! Absolutely delicious. I was going to skip the cheesecloth step, but decided to go all of the way. So glad I did! I am going to make a second one today using sun dried tomato and the oil from it to make a different flavour omitting the dill.
Thank you for this great recipe. No wonder you have so many positive comments. Any comments from people who have actually made this and loved it rather than people just loving the idea?
I did! I agree with you on comments posted without trying the recipe. My pet peeve. My husband and I both loved it! Made this last night to have on my bagel this morning and it was delicious. I topped it with chives and dried dill, so went great with a savory bagel. Any hints to get this result? Great idea, Susan! Perhaps omitting the garlic and using a sweetener such as maple syrup? We will add it to our ideas list. Has anyone tried this with roasted cashews? Could it be done? I can get them so much cheaper then raw…??
For some reason. Super excited to try this! Cashews are soaking at the moment. Sorry for asking dumb questions! BUT I did make a half batch with raw cashews and loved every bite. Its sooooo good. But wow! I love this whole new world of flavors! Heck it might even be better… To me anyway. Love love love it! Keep up the good work! Love lots of your other recipes too! Hi there! I am currently at the scooping it out of the blender part and have scooped it into some muslin, but on gently twisting the muslin with cheese inside, it has all splurged out of the sides!
Hi Fern! This is absolutely delicious. I use your recipes at least three times a week! Always good. Thanks so much for your support and for sharing your experience, Jenny! I just made this and it is in my fridge in an uncovered glass bowl.. Can I just leave it in the fridge in the bowl uncovered for it to harden up? I also have a nut bag but it is not absorbent.
Please let me know what the best next step would be to get it to harden. Hi Julia! Let me know how it goes! I intend to make this. Thanks for the recipe. I bought cashew cheese at the health food store just to try it.
They said it can be frozen. Soooooo good! And so much like Boursin cheese just smoother and less crumbly! The hardest part was finding where to buy the cheese cloth. You are so creative! And my husband is really appreciating having the nutritional information with each recipe. How do I get rid of excess of water? I love the flavour combination in this recipe — thanks so much for sharing your talents! I would agree that there is a typo in the recipe re amount of water.
Mine was nowhere near scoopable — it was going to have to be poured out of the food processor and I did not have cheese cloth to strain with — but nonetheless there wouldnt have been much left in the cheesecloth I fear.
It turned out great — terrific flavours! I had the same problem as the others where the cheese was not pulling away from the cheesecloth or hardening after sitting all night in the fridge. What are we missing? I normally buy vegan cheese but there is something to be said about making your own, sort of the same principle as taking your health in your hands…. Made this using sunflower seeds soaked and probably some extra noch and salt. Into the lasagna it goes. I have made this cheese several times and it is wonderful.
Thanks for all of your wonderful recipes! Dana, I am new to eating vegan — mostly health dictates this new approach to eating. Also wanted my family to experience what this food choice offers on the hope it might pursued them to join me…lol. Your easy garlic and herb cheese was my first attempt at challenging.
Quite the opposite was true — it was both easy and delicious. I even took it to the office to share with some of my friends and they loved it. Thank you for sharing your delights with us.
Thank you for your recipe. I am making it this tomorrow. I added old bay seasoning and stuffed mushrooms and sprinkled with Panko bread crumbs. So good. Love your blog, Dana! Made this for Christmas dinner and boy was it a HIT! I made this for Thanksgiving appetizer It was excellent and enjoyed by vegan and non-vegans. Super easy and pretty.
Thank you for this recipe!! I would highly recommend that anyone else making this start out with half the lemon juice suggested and adjust to their tastes, though.. I regret adding so much lemon juice, haha. This is the comment I was looking for! I was wondering if coffee filters would work and whether I could ease up on the lemon juice- I hate the taste of lemon.
Yeah, I think I must have. I want to master making my own vegan cheese! I love this website so much, Dana. I use it all the time. Thanks for being an inspiration! I tried making it and the mixture stuck really bad to the cheese cloth and is all goopy in the middle. I at it anyway because it still tasted delish! The only thing I did different was to not soak the cashews because I was pressed on time.
I put them in my vitamix till everything was creamy and followed everything else. Would that make that huge of a difference? Unfortunately, I recently developed an allergy to garlic I know, right?! Too risky?
Thanks for your help, always love your recipes :. Let us know if you give it a try! It was super easy, delicious and looks exactly like the picture. Thanks for the awesome recipe. I would feel totally comfortable serving my non vegan guests with this.
I just made my cheese loaf and put it in the refrigerator to sit. Thanks for posting this!! I also added several shakes of cayenne for spiciness. Thank you again Minimalist!!! I will continue to follow you!! Thanks for the towel tip!! I wrapped mine in cheesecloth then a small kitchen towel and let it sit 15 hours in the refrigerator. It is magnificent!! I now have a segment of the cheese in my mini stovetop smoker with hickory chips. I also saw that some others are putting theirs in a dehydrator.
Thank you so very much for this!!!! I bought both the cheese cloth and the mini smoker at amazon. I soaked the cashews overnight, mixed everything up today and it will NOT firm up. I think it needs some type of firming agent added to work. Has anyone else had luck with this recipe? Hi Maude, the disc should set up for at least 6 hours, preferably 12, or until the moisture has been wicked away and it holds form, so, take heart, be patient and let it do its thing!
I found the olive oil just adds a richness and creaminess that I would suggest keeping but you could definitely try it without! This recipe looks awesome!! The star of this particular foodscape is a beet-cured salmon, so I wanted to serve it with some soft dairy-like product similar to cream cheese— but it also has to sit out for at least 4 hours.
Thanks so much!! Try buying it through Amazon. I would defiantly use the nutritional yeast because that is what gives it the cheese taste. Trust me, this will be a staple ingredient if you are vegan. Plus it tastes amazing on popcorn. This was delicious!!! I served it to many people who were not vegan and they all loved it, the whole thing was gone after an hour.
I made this used basil instead of dill as a substitute for ricotta in a vegan lasagna-SO Good! The lasagna had those creamy bites that bring the savory. Thanks for another inspriring recipe! Just a gooey mess. Better to use as a dip than a spread. I will make this this weekend. I just love cheese.
Thanks for sharing this wonderful recipe. I did not soak the cashews and used only one lemon and it turned out great. Nice flavor. Everyone loved it. It was creamy even without soaking the cashews.
Way cheaper than store bought. The taste was phenomenal. The combo of the lemon and dill was bang on! It was a winner. But what did I do wrong?
Maybe something with the cheesecloth? I refrigerated overnight. Any suggestions? Sorry to hear that! The only modification I make is I add chives to the mix sometimes scallions as well and I use slightly less water. I smear it on multi-grain crispbreap and top it with fruit strawberries, blackberries, peaches, or apples.
Perfect for a light lunch. I was thrilled with how this came out. I would say that the day after you make it , it definitely improves in flavor and texture. Thank for saving me from my near-constant cheese cravings. This recipe will be my savior! It is lovely with a mix of chives and parsley! I ground them both together with an old fashioned mortar and pestle, but you can also do it in a Ziplock or between paper towels with the back of a spoon.
I also toss in some crushed garlic cloves. Red pepper flakes make a nice addition too. My daughter is vegan after a terrible illness and most of us have followed suit.
So, I am have not tried this recipe, but I thought I would ask if the soaking changed any properties of the nut that that irritate people. What do you think? I would love to make something cheesy for her, but I am fearful of the cashews. Any advice is welcome! We have severe nut allergies in the family,so any vegan cheese recipes that calls for cashews, I replace with the seeds.
This vegan cheese is delightful! Lots of garlic and lemon creating a creamy soft cheese that even the finickiest will enjoy! I love nut cheese. This was soooo good!! This is really good-the texture and flavor are so nice! I think it tastes similar to Boursin cheese spread-highly addictive. This is thicker. I made it and split it into 3 parts, lined plastic wrap with the dill and made three pretty cheese balls. Looking forward to making with green onions and a tuscan sun-dried tomato version!
Very versatile recipe. Great for entertaining and snacking. Hi Dana Wow it looks so great. I think it could be done subbing apple cider vinegar for the lemon juice, and omitting the zest. Good luck! Thank you for this recipe! I never imagined I could make cheese! It was so creamy and yummy. I also sprinkled with your vegan Parmesan cheese. Thank you for the recipe, I cannot wait to get your book!! I made this last night for my hubby and I to enjoy on our stay at home Valentine date.
I served gluten free crackers, an assorted olive plate, Spanish almonds and wine. What a special treat! This was my first go at vegan cheese. I am no longer scared. Thanks for the great recipe!! Just FYI, if you miss mozzarella, look for a vegan food blogger that created a vegan moxarella similar to your recipe but with pomona universal pectin to thicken it. It will knock your sox off! I have never drooled over vegan cheese before! This looks delicious…I really need to start playing with nutritional yeast!
Those crackers also look amazing — did you make them or buy them? If so what brand? I love cashew cheeses, especially since I had to give up dairy. I just want to spread this on a sandwich with some sliced apples and tempeh bacon. I had a friend make cashew cheese way back in the day and they left it out overnight to ferment.
More of a cheesy taste. Anyone know anything about this and is it safe? I am curious to give this a try. I am a huge cheese lover, but I am trying to cut back my cheese intake. Thanks for sharing! The texture of this cheese looks perfect!! Dana this looks amazing like everything you make. I just have a quick question is there any substitute for nutritional yeast? I halved the recipe above and I used apple cider vinegar instead of nutritional yeast.
I also added about a dessert spoon of almond powder maybe more and about a half a cup of coconut milk and 2 tablespoons of coconut oil. Just a thought….. Do you know someone in the US that could send you some? It does have a unique flavor and is VERY nice in vegan cheeses…..
If you ask for yeast flakes, the shops in your country may be able to help you. Cheers cheese Or should I just go buy some cheesecloth. This kind of garlic-lemon-y cheese also works really well with rosemary and thyme as herbs, instead of dill! Yum, this looks so deliciously good. This is so easy, I can hardly wait to give this a try. Thanks to the reader who made the request. This looks truly amazing. I can assume the lemon zest and the dill are going to nock this one out of the park!
I have made vegan coconut yogurt with probiotics and it worked great. Equal parts raw cashews and young coconut meat with water, adding just a little more water. Left it in my dehydrator on lowest setting overnight and in the morning it was alive. Best yogurt ever. I miss my Vitamix and Excalibur dehydrator. I have always added probiotics to my nut cheeses, because then when you let them sit hours or more the cheese becomes more cheesy in my opinion, and it multiplies the probiotics in a big way, which is a really healthy add to the cheese!
This recipe came at just the right time! One thing that vegans miss the most in their daily meals is a variety of dairy-free alternatives. Vegan cheese is definitely the most essential and mouth-watering product. Your recipe has helped many vegan food lovers, which includes me too. I mean that makes a difference.
This looks really good. And yes, we love all the animals.!!! One last thing, I really like the addition of the dill. Oh yes!!! This cheese looks so delicious! I actually love the long process of making vegan cheeses, it makes the end result much more exciting :. I am so making this cheeze this weekend. Please enable JavaScript in your browser to complete this form. Skip to primary navigation Skip to main content Skip to primary sidebar Search for. Search for.
Soft, spreadable, delicious. Author Minimalist Baker. Prep Time 1 day 1 hour. Total Time 1 day 1 hour. Servings 32 1-Tbsp servings. Subscribe to Newsletter. FoodMonster App.
Support Us. Buy our Cookbooks. Sign Our Petitions. Check out our must-buy plant-based cookbooks! Learn more. Dairy Free. Keep aside Discard the water from cashews. Rinse them really well. Make a very very smooth paste. Add the cashew paste to agar agar mixture. Bring this to boil on a low-medium heat until it forms a thick pancake-batter consistency.
Quickly transfer to ramekins. Refrigerate for an hour. Carefully remove from the ramekin and enjoy your cashew cheese! Consistency will be that of silken tofu[ A hard-jelly consistency]. So it does melt. Can you put it on pizza? We tried it on pizza. And it was very tasty and it melted!
It softens though and gets melt y. We tried it grated on pizza and sliced, and either way was fantastic. We put it on the pizza before going in the oven, so it melted along with everything else, and it was really good. Did you make this recipe? Be sure to leave a comment and rating below!
Find out more about me here. Made this yesterday. Followed recipe exactly. Tasted it before adding the agar agar mixture and the taste was strong but OMG delicious. The agar agar does dilute the taste and I found the salt perfect. I absolutely love this cheese and it will now be a staple along with your cashew camembert. It came out perfect and with a lovely cheddary taste. I used 3 ramekin dishes so I could freeze two.
One point I want to make for those who said they had problems with consistency, you could have used a different quantity for your tablespoon measurement. Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters.
Rude or insulting comments will not be accepted. Your email address will not be published. Search this website. Hard Sliceable Cashew Cheese. It's delicious on crackers and you can slice it into perfect slices and you can mash it up on a cracker if you like. Course: Appetizer, Gluten-Free, Side. Cuisine: Vegan. Diet: Vegan. Prep Time: 10 minutes. Cook Time: 10 minutes.
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