Patch86UK: This is a little bit like savoury, vegan blancmange. Not that I’m knocking it, mind. I like blancmange.
As ever with vegan foods, there’s a school of thought that people might be more accepting if it weren’t named after other non-vegan foodstuffs. I bet this tastes and feels nothing like cheese, but it’s probably pretty good in its own right. It just needs a fancy, traditional name.
whitacre: To hop on this comment train, here is a recipe for a vegan blue cheese made from cashews, where you actually age it and let the bacteria get to work. I haven’t made it yet but it looks absolutely unreal. Caveat: I appreciate the vegan recipe since every other recipe on here I swear is like butter/bacon/cream cheese/cheddar in a ____.
Anyways, [here’s the link.](https://fullofplants.com/vegan-blue-cheese/)
allurmemesrbelong2me: The best thing about this is that it’s both fun and mildly off-putting to say “nut cheese”
LeeJun-fan1973: vegan nut cheese
pumpyourbrakeskid: ### Ingredients
* 1/2 cup cashews (65 g)
* 1 teaspoon lemon juice
* 1/2 teaspoon apple cider vinegar
* 1/2 teaspoon garlic powder
* 1 teaspoon salt
* 2 tablespoons cornstarch (14 g)
* 1/4 cup deodorized coconut oil, melted (65 ml)
* 1 cup water (250 ml)
* 1/4 cup nutritional yeast (12 g)
### Method:
1. Soak the cashews for 10 minutes in boiling water.
2. Drain cashews and place in a blender along with the rest of the ingredients.
3. Process until smooth.
4. In a saucepan, add the cashew cream and bring to a boil stirring constantly until it thickens.
5. Pour into lightly oiled ramekins and refrigerate for at least 2 hours.
6. (If you want to add a different flavor to the cheese, you can add either 1 tbsp truffle oil, crushed black pepper or chopped jalapeño before pouring the mixture into the ramekins.)
7. Remove by turning upside down onto a board.
[**RECIPE SOURCE**](https://www.thebuddhistchef.com/recipe/cashew-cheese/)
Bigred2989: First few steps similar to a cashew cream I made for another recipe. Does water temperature make a difference when soaking?
kramjr: No. Just no.
Ellis_Dee_025: Cashew “cheese” can be really good! This recipe looks like it’s trying to get a more solid cheese-like consistency than the kind I’ve eaten, which is more like a savory paste or nut butter.
I don’t have a recipe, but a friend of mine makes his like a paste with added paprika and liquid smoke, it almost tastes like a smoky Gouda! It is excellent on pasta as an ersatz macaroni and cheese.
There is a brand of cashew cheese called ‘Heidi Ho’ that you can find in the refrigerated section of some supermarkets (like Whole Foods) which has various flavors, they have a smoky version as well as a spicy nacho, both are great (they have added ground chia seeds.)
I agree that most vegetarian and vegan foods would benefit from renaming dishes to be less referential to meat or dairy items, but I think it’s helpful to new adopters of those diets to know what to replace things with.
vocabulazy: I find this a little off-putting…I’m allergic to nuts. There already seems to be nuts in everything, these days, with people wanting to switch to vegetable proteins, so I have to be hyper vigilant. I have a lot of vegan and vegetarian friends. Going to their houses is kind of like minesweeper because there’s nuts in almost everything they eat. So now there are nuts masquerading as cheese—my favourite thing in the world?!
Time to go to my fallout bunker…
