blinry
You might've heard this concern about veganism: "I couldn't live without cheese!" 🧀
And indeed, the vegan cheese that's available in supermarkets is often… not great so far.
So I wanted to show you how to make a simple, quick & cheap cheese from cashews! It's tangy, savory, and has lots of protein!
13 barn owls in a trenchcoat
I strongly recommend these cultured nut-based cheeses: https://www.jay-joy.com/
Their nutritional profile is close to their dairy counterparts, as is the overall taste and texture.
slamr
@blinry I'm one of those wannabe vegans but cheese is my barrier food. It's not just taste but texture and meltability that vegan cheese has not been able to nail. I've tried loads and all disappointing. I also don't wanna consume 1000s more calories with a nut cheese substitute. I applaud your efforts tho.
stodarahodan
@blinry this is nice, thanks. I‘m no expert in vegan stuff so i was surprised on how „cheesy“ this tastes, well at least it makes sense that cheese is „nutty“ as well
blinry
Put the cheese in plastic wrap, and chill it in the fridge for a few hours – it will firm up quite a bit.
Done! :) If you try it, let me know how you like it, and send pictures!
This is a style of cheese alternative that I first found in Spain. It doesn't try to imitate cheese made from animal milk, and instead does its own (delicious) thing.
blinry
Almost done! Shape it into a wheel, and try not to snack to much, because it's already so delicious at this stage!
Finally, I like to roll the cheese in roughly-ground black pepper, which adds an extra kick to it!
If you'd like a less intense version, you can use other herbs or spices – I've once used dill, and that was very tasty! Oregano could also be nice.
blinry
Blend until you get a consistency like crumbly ice cream with chunks! :D
The trick here is not to blend too much, or let it get too hot – otherwise, the result will be more like a cream cheese.
So put the blender on a rather slow speed, take breaks, or stir it in between.
blinry
This time, I used distilled vinegar concentrate, with you need to dilute 1:4 with water to get to an acid content of 5%.
But I've also used rice vinegar in the past. Any other vinegar should work, as well.
blinry
Put all ingredients (except the pepper) in a blender.
You could also use an immersion blender, maybe you'd need to stir it up a couple of times with a spoon.
blinry
This is what we'll need:
- 300 g roasted, salted cashews
- 1.5 tbsp lemon or lime juice
- 1 tbsp vinegar
- 1 tsp salt
- 0.5 tsp mustard
- black pepper
Gabriel Pettier
@slamr @HauntedOwlbear i found their products in a place near me, not cheap (cheese is not cheap in the first place, but you do pay more for less here), but i tried the camembert and the blue cheese and was blown away by the latter, the camembert is not bad at all, but the blue cheese is next level, really creamy and tasty. Really worth the price imho. Thanks for sharing about them!
13 barn owls in a trenchcoat
They're definitely not something I have room for in my budget for every day, but they absolutely hit that "fancy cheese platter vibe".
I like the not-chevre a lot too (another rind one, tangier than the not-camembert)
slamr
@HauntedOwlbear oooh that does indeed look good! Thanks
GNU social JP is a social network, courtesy of GNU social JP管理人. It runs on GNU social, version 2.0.2-dev, available under the GNU Affero General Public License.
All GNU social JP content and data are available under the Creative Commons Attribution 3.0 license.