I’ve been wanting to make my own nut cheese for a while now. I’ve scoured the wonderful internet and found many a hard cheese recipe that involved exotic ingredients and equipment that most people have never even heard of, let alone would actually have.
In my searching I found a blog called This Rawsome Vegan Life and she has created a creamy cashew cheese and placed it in a raw burger. This is my take on that recipe in two different styles. One will be with the raw burger and the other just as a snack.
8 portabello mushrooms with stalks removed
For the filling:
6 spring onions, chopped
3 large tomatoes, diced
For the cheese:
400 grams cashew nuts
2 shot glasses of water
4 tablespoons nutritional yeast
The juice of one lemon
2 cloves of garlic
A tablespoon of herbs de Provence
A teaspoon of sea salt
- Poor a good glug of olive oil, terriyaki sauce and a large pinch of salt into a mixing bowl.
- Rub each mushroom in this newly formed sauce and place on a greaseproof sheet in a baking tray.
- When this is done you have two options. If you have a dehydrator they go in there for 4 hours. If you have an oven, they go in there for 3 hours on the lowest heat setting.
- Mix the filling together in a bowl and set aside.
- Next it’s cream cheese time! Place all the ingredients into a food processor and pulse blend until the mixture becomes thick and creamy.
- Scoop all the cheese out and leave covered at room temperature for about two hours so the consistency thickens slightly.
- When the mushrooms are cooked, serve the two halves like a burger bun stuffing them full of the cheese and the filling and pressing together.
- Eat with your hands! (Or if this is too messy for you, use a knife and fork. 😉 )
There was quite a lot of cheese left over and it kept outside the fridge for three days before we finished it all off, mainly on crackers with lots of chilli and garlic crushed over the top.
This cream cheese is absolutely delicious, healthy and totally addictive. I actually cannot wait to make more.