'Vegan cheese' with cashews, almonds and sunflower seeds

March 27, 2020

Cashews and almonds need to be soaked for at least 24 hours.
If you have limited time, you can do an accelerated soak of 40 'in hot water.

Ingredients for a 12 cm Ø vegetable 'cheese'

60 gr raw cashews
80 gr peeled almonds
10 gr sunflower seeds
30 gr lemon juice
20 gr of red miso
15 g flake yeast
20 g warm water
3 gr salt
1 capsule of vegan probiotics

After soaking the dried fruit, drain it from the water and put it in a blender (quite powerful) together with all the ingredients. Blend for 5-6 minutes, taking care that the blender does not heat up too much. In case it overheats, turn it off and wait until it cools down. Transfer the mixture to a glass bowl and cover it with a clean tea towel. Leave to rest at room temperature for 12 h.
At this point the spreadable can be consumed.
It can be kept in the refrigerator for 4-5 days.

If you want to season the 'cheese' (the result will be very similar to what you see in the picture, which is 1 week old), you must transfer the spread into a form, which can be a pasta bowl or a shape for ricotta, by putting paper oven on the base and then dry it for a few hours (I dried at 40 ° C for 8 h).

This is also the time to flavor your 'cheese' with spices, dried aromatic herbs (simpler to manage because they are almost free of water, which would contribute to creating humidity and therefore the risk of unwanted mold or fermentation).

Then transfer it to the refrigerator and take care to turn it every 2 days until the moment you consume it. In this way all the surfaces will remain dry and molds will be avoided, some unpleasant others not edible.
Recipe: 'Vegan cheese' with cashews, almonds and sunflower seeds
Recipe: 'Vegan cheese' with cashews, almonds and sunflower seeds - 1
Recipe: 'Vegan cheese' with cashews, almonds and sunflower seeds - 2

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