All recipes are deliciously vegan.

Find VRC | veganrecipeclub.org.uk on YouTubeFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on Twitter

White Cheddar Cashew Cheese, Artisan-style

gluten free
wheat free
2 spoon difficulty rating

Serves:

White Cheddar Cashew Cheese, Artisan-style

This is a semi-firm artisan-style cheese with a tangy, quite strong taste and is light years away from most commercial vegan cheeses. It’s not difficult to make but you need to plan ahead – it takes 6-7 days, most of it soaking, culturing and developing its flavour - the actual cheesemaking is very simple.

Some of these ingredients may be unfamiliar but you’ll find most of them in a good health food shop or online. Miso is usually cheaper in an Oriental grocers, eg Korean, Chinese etc – most are vegan but check there is no added fish (bonito flakes). Store miso in the fridge and use as stock for other recipes. 

    

Probiotic info
This cheese uses a particular kind of probiotic - we offer two choices, bought (raw sauerkraut liquid) or home-made (rejuvelac). 

Bought sauerkraut, raw (unpasteurised).  Most commercial sauerkraut, even organic, is pasteurised. This means that most or all of its probiotic qualities have been destroyed. Look for the type that is stored in the fridge and is marked 'raw' or 'unpasteurised'. There are several brands, the most common being Morgiel and RAW. You can still eat the sauerkraut after using the liquid!

      

Home-made Rejuvelac
This isn’t difficult to make but it does take time so planning ahead is necessary! It’s definitely worth it if you want to make fermented vegan cheese regularly. Please note the fermentation process is supposed to make the rejuvelac gluten-free. However, always check with your health adviser/GP especially if you are coeliac. It is also possible to make it with sprouted quinoa which is inherently GF – see the video.

  • ½ cup raw wheat berries (whole wheat grains)
  • Bottled or filtered water to be used throughout the process
  • 1 large, sterilised glass jar, eg a big coffee jar plus cheesecloth to cover plus rubber bands OR a ready-made sprouting jar with lid .
  • How to make it - watch this great little video! A big thank you to Mary's Test Kitchen

 

Another big thanks to The Non-Dairy Evolution Cookbook by Skye Michael Conroy, from which this recipe was adapted. 

Ingredients: 

 
225g/1½ cups raw cashew pieces or whole cashews

Filtered or bottled spring water (chlorinated tap water can impede the fermentation process)

8 tbsp/½ cup mild coconut oil, eg Biona Cuisine

4 tbsp nutritional yeast flakes

2 tbsp pale miso OR 1 tbsp light red-brown variety

1 tsp onion powder

1 tsp English mustard

¼ -½ tsp salt (start with the smaller amount)

4 tbsp/¼ cup liquid from a jar of raw (unpasteurised) sauerkraut OR home-made rejuvelac*

 

ALL KITTED OUT:

  • Glass jar or bowl to soak cashews
  • High speed blender. You can make smaller batches in a Nutibullet/ninja type. If using a larger high speed machine, eg Vitamix, Omniblend, you will need to double up the batch.
  • Scales or measuring cups
  • Measuring spoons
  • Silicone or rubber spatula
  • Moulds to make cheese – eg small loaf tin or small cake tin or similar – plus clingfilm

Method: 

 
  1. Cover the cashews with water and soak in the fridge for 8 hours or overnight.
  2. Drain and rinse, discarding the soaking water and add them to the food processor.
  3. Remove the lid from the jar of coconut oil and place in the microwave for 30 seconds to a minute. You want to soften the oil enough to spoon it out. Alternatively, place a metal spoon in the the jar then put that in a pan of hot water and let it sit until it has softened sufficiently.
  4. Measure the oil into the food processor. Add the yeast flakes, miso, onion powder and salt to the blender also. Blend for several minutes, stopping the machine and scraping down the side after each blast. Do this until the mixture is creamy smooth. If it remains lumpy, remove half of the mixture and blend each half until smooth.
  5. Once your mixture is smooth, add the sauerkraut liquid or rejuvelac. Blend quickly – don’t overblend, as overheating can destroy the culture.
  6. Make sure the mixture is completely mixed in and creamy. Transfer it into a clean glass or ceramic bowl and cover with a cloth. Place it in somewhere reasonably warm, eg an airing cupboard and let it culture. This stage will take 48-72 hours (2-3 days). Test after 48 hours. The mixture should develop an airy texture – this is a normal part of the fermentation process. If it’s not quite tangy or airy enough, leave for the remaining 24 hours.
  7. Once it has cultured, line a mould with two layers of plastic wrap – make sure it overlaps in such a way that it leaves no gaps.
  8. Stir the cheese mixture well then place it into the mould and press down firmly with the back of a wooden spoon or spatula. Cover with the loose clingfilm and place in the fridge for 72 hours to firm and ripen.
  9. To serve, use the cling film to lift out the cheese. Remove it from the plastic wrap. Keep it stored in the fridge wrapped tightly in a sealable plastic bag or plastic box with lid. It will ripen in flavour and become more crumbly over time. If it develops any mould or is too damp, just scrape these parts off and wrap the cheese in kitchen paper before placing it back in the container.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 15 of 15
Stuffed "No Turkey" Wrapped in Gaz's Streaky Bacon

Stuffed "No Turkey" Wrapped in Gaz's Streaky Bacon

This is technical to make but so rewarding when you slice into it. I believe this recipe is powerful enough...See recipe »
The Ultimate Christmas Roast

The Ultimate Christmas Roast

This is Christmas, all wrapped up ... literally! The Christmassy flavours we all love are in this roast “beef” wellington...See recipe »
Baked Cauliflower Steaks

Baked Cauliflower Steaks

These cauliflower steaks are delicious and great as a main or a side! If you're serving them as a main,...See recipe »
Cashew Cream & Beetroot Crostini

Cashew Cream & Beetroot Crostini

These tasty treats make for a delicious starter to any meal but particularly at Christmas! The sweet roasted beetroot combined...See recipe »
Domoda (Gambian Peanut Stew)

Domoda (Gambian Peanut Stew)

One of the Vegan Recipe Club team recently visited The Gambia and was delighted to find this vegan stew as...See recipe »
Bao Buns with Sticky Tofu

Bao Buns with Sticky Tofu

This dish needs little introduction... light fluffy Chinese boa buns packed full of crunchy veg and sticky tofu! Perfect as...See recipe »
Thai Rendang Curry

Thai Rendang Curry

This is a simplified version of a Thai street food dish. The combination of aubergine, lemongrass, tamarind, coconut milk, sugar...See recipe »
Smoky Vegan Cassoulet

Smoky Vegan Cassoulet

Cassoulet is a traditional white bean dish originating in the south of France. To add substance to this vegan version...See recipe »
Lavender Panna Cotta with Caramelised Cinnamon Figs

Lavender Panna Cotta with Caramelised Cinnamon Figs

When we designed our vegan chalet menu , we wanted a blend of simple, plant-based meals and a few versions...See recipe »
Fluffy Pumpkin Pancakes

Fluffy Pumpkin Pancakes

These pancakes have been described as 'heavenly'... fluffy, sweet and moist... thick American-style... what better way to enjoy your left...See recipe »
Pumpkin & Chickpea Burgers

Pumpkin & Chickpea Burgers

What a tasty, healthy way to use up that left over pumpkin. These burgers are fun to make, very easy...See recipe »
Roast Pumpkin Salad with Tahini Dressing

Roast Pumpkin Salad with Tahini Dressing

This salad is so addictive... we challenge you not to eat the whole thing in one sitting! The sweet pumpkin...See recipe »
Beetroot & 'Ricotta' Ravioli with Pistachio, Mint Pesto

Beetroot & 'Ricotta' Ravioli with Pistachio, Mint Pesto

This is a very fancy dish that will impress at any dinner party and at the same time it’s super...See recipe »
Crispy Sesame-Coated Baked Tofu

Crispy Sesame-Coated Baked Tofu

This recipe is everything you want in a tofu dish - it's quick and easy, really healthy, crispy on the...See recipe »