Adventures in Vegan "Cheese" Making: Part 2:

Twist on Raw Cashew Cheese: Cashew "Cheddar" Cheese:

I saw this Simple 3 Ingredient Cashew Cheese Recipe online a long time ago, but I haven't had the chance to make it. I had been soaking cashews for a day or to over the weekend, and I cooked sauerkraut the other day, so I had some of the starter (juice) left over. As a result, I figured that it was time to try this recipe out. However, I did add a few ingredients. The sauerkraut starter, nutritional yeast, and tahini give this "cheese" a distinct sour and cheddary flavor.

This cheese is supposed to harden (mine just about has at this point), but I was so excited with how delicious it tasted when I made it that I had to share it with you right away. As always, I was eating this straight out of my food processor, amazed with all of the delicious (and healthy) foods that I can make with it.

Adapted from: Simple 3 Ingredient Cashew Cheese Recipe.

Ingredients:

1 1/2 cups raw cashews, soaked and rinsed
1/2 cup sauerkraut started (the leftover water)
1/3 cup coconut oil
1/3 cup nutritional yeast
2 tbsp. tahini
Pinch of salt

Instructions:

1. Add all of the ingredients to a food processor. Blend until smooth and creamy.

2. Let the "cheese" sit out either in a food dehydrator for a few hours or out on the counter for a day or so. It should harden.