Vegan delight: Cashew cheese set to change the cheese game

When this cheese appeared on the table during a family gathering, everyone enjoyed it with great enthusiasm, and in the end, not a piece was left. When I revealed what it was made of, no one believed me.

Vegan cheese may sound paradoxical, but in this case, everything works perfectly. It's ideal not only for vegans but also for those who don't feel well after consuming lactose or simply enjoy culinary novelties. The preparation is straightforward, and the cheese itself is truly delicious and healthy.

If someone claims that vegan dishes are bland and cheese is just an exaggeration, it's a sign they haven't tried this cashew cheese yet. Nuts provide a suitable, creamy texture, and adding herbs adds flavour and aroma. The only unusual ingredient here is vegan bacterial cultures, which are easily purchasable online.

Cashews are rich in protein, essential for building and repairing tissues. They contain unsaturated fatty acids, which benefit the cardiovascular system. They are also a good source of B vitamins, magnesium, zinc, and other important trace elements.

This recipe is a base to which other favourite additions can be incorporated. You can prepare the cheese plain and then roll it in spices, or add the spices internally. There are indeed many options, so it's worth experimenting.

Ingredients:

• 500 grams of cashew nuts,
• 100 millilitres of water,
• 1 teaspoon of Himalayan salt,
• 2 sachets of vegan bacterial cultures,
• Favourite spices (granulated garlic, herbes de Provence, cayenne pepper).

Preparation method:

1. Soak the cashew nuts in water for 8 hours, preferably overnight.
2. After this time, drain the water and rinse the nuts.
3. Transfer the soaked cashews to a blender. Add water, salt, and bacterial cultures. Blend on high speed for a few minutes until you obtain a smooth, uniform mixture. If the mixture is too thick, add a little more water. It should resemble pancake batter.
4. Transfer the mixture to a container and refrigerate for 12 hours.
5. Form a ball and roll the cheese in your favourite spices.
6. Place the cheese on a fine mesh rack or a plate lined with a kitchen towel.
7. Refrigerate again for 12 hours for the cheese to dry out.

Once the whey has drained, transfer the cheese to an airtight container and refrigerate it. Enjoy!