Smoky chipotle cashew cheese

Smoky chipotle cashew cheese

By
From
V is for Vegan
Makes
6 small cheeses

This is a firmer-textured cheese, a bit like a Gouda perhaps, and with a deep, smoky flavour.

Ingredients

Quantity Ingredient
300g raw cashew nuts
6 sun-dried tomatoes, snipped into small pieces, (optional)
vegetable or olive oil spray
50g nutritional yeast
80g organic coconut oil
1 tablespoon white miso
1 tablespoon cider vinegar
1 teaspoon sea salt
1 teaspoon mustard powder
1/2 teaspoon smoked paprika
2 tablespoons liquid smoke
1 tablespoon chipotle paste

Method

  1. Soak the cashews in cold water overnight, with the sun-dried tomato pieces, if using, then drain. Spray 6 ramekins with oil.
  2. In a blender, pulse the drained cashews and sun-dried tomatoes, if using, with all the remaining ingredients. You can add a couple of tablespoons of warm water to the blender if you feel the mixture is too stiff.
  3. Using a rubber spatula, scrape the ‘cheese’ mixture into the prepared ramekins. Store in the fridge. Upend the ramekins, flipping out the cheeses, when you want to use them.
Tags:
Vegan
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