Cheese lovers, I have the perfect recipe for you. This vegan cheese block is a healthy alternative to traditional dairy products. It has satisfied our family's cravings without sacrificing any delicious flavors or textures. Plus it couldn't be easier because all that needs doing now are some basic ingredient measurements- no cooking required at all! Elevate your next charcuterie board with this decadent cheese.
- 1 cup cashews , do not soak
- 2 ½ teaspoons lemon juice
- 1 ¼ teaspoons distilled white vinegar
- ½ teaspoon sea salt, can use up to ¾ teaspoon
Place dry cashews in a food processor and blend until they are a fine crumble. (note: don't blend too long where it starts having a cashew butter consistency)
Add the rest of the ingredients and pulse until incorporated. Stop here if you prefer not to grate this but simply use it in crumbled form.
If you are shaping it into a wheel to grate, then you can keep blending until smooth. It should come together into a ball, almost soft and dough like.
Shape into a wheel and refrigerate overnight. You can put it in a Tupperware after you shape it with your hands into the desired shape.
It will be ready to grate in the morning, but if you can’t wait keep checking for hardness every few hours! (We refrigerated for 4 hours, but preferably it would be overnight).
Watch this short tutorial and make it for yourself!