A while ago I posted a recipe to make a creamy vegan cheese this new recipe is a a vegan baked cashew cheese with a herb essense. This recipe will be the center of your dinner party. With that said, I created this baked cashew cheese because my sister in law was very intrigued by my vegan lifestyle.
I am more then certain that by the end of this year my sister in law will be some form of vegetarian and this to me is a big deal ! And within the next few years she’ll go vegan (well I can only hope and keep posting peta videos on my Facebook wall) a few weeks back she and I were talking and she told me how she would love to try out a vegan restaurant so I told her “just come over I’ll make you a vegan dinner” so she said awesome! And so my quest to convert my sister in law started. (well this quest actually started when she was pregnant and told me the taste of meat grossed her out over a year ago.. but that is another story!)
The meal itself was a simple one, zucchini noodles with a creamy vegan béchamel served over fresh tomatoes and Sriracha chickpeas. (I will post this recipe soon- but I often post this dinner on my Instagram it is my go to because it’s so delicious and I find the textures a great play on my taste buds)
However my ultimate wow factor was the vegan cashew cheese I made. This was the first time I tried to make a baked cheese usually I make it to be more creamy in texture but for my sister in law I wanted to show her how vegan cheese can be solid and not ” bleh” looking or tasting so this was my quest/challenge.
To make this cashew cheese I started in the morning by soaking 2 cups of raw cashews in filtered water. I Let it soak for Around 5 hours.
I’ve noticed when finding recipes online for vegan cheeses the recipe calls to press out the cheese with a cheese clothe …I did no such thing I figured I was baking it so the moisture will evaporate. this recipe makes two cheeses or one cheese and one creamy delicious spread! (just don’t cook the mixture let it harded in the refrigerator)
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