House-made Vegan Cheeses Recipe
Make House-made Vegan Cheeses Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cashew-Based Spreadable 'Cream Cheese' (Base)
Smoked Almond 'Aged' Cheese
Herbed Cultured 'Goat' Cheese (Cashew + Probiotic)
Accompaniments / Finishing
Method
Cashew-Based Spreadable 'Cream Cheese' (Base)
- 1
Soak cashews
Place 2 cups raw cashews in a bowl and cover with 4 cups room-temperature water. Soak for at least 4 hours or up to overnight to soften. For a quick method, pour boiling water over cashews and soak 1 hour.
- 2
Drain and rinse
Drain soaked cashews and rinse under cool water. Set aside.
- 3
Blend ingredients
In a high-speed blender, combine drained cashews, 1/2 cup blending water, 3 tbs lemon juice, 1 tbs apple cider vinegar, 4 tbs nutritional yeast, 2 tbs melted refined coconut oil, 1 1/4 tsp sea salt, and 1/2 tsp garlic powder. Blend on high until completely smooth and creamy, scraping down the sides as needed (about 2–4 minutes). Texture should be thick but spreadable; add up to 2–4 tbs more water if needed, 1 tbs at a time.
- 4
Adjust seasoning and chill
Taste and adjust salt, lemon, or nutritional yeast to preference. Transfer to an airtight container and chill at least 2 hours to firm and allow flavors to meld. Keeps 5–7 days refrigerated.
Smoked Almond 'Aged' Cheese
- 5
Soak almonds
Cover 1.5 cups almonds with water and soak 6–8 hours or overnight. If using quick soak, pour boiling water and soak 1–2 hours. Drain and rinse before using.
- 6
Prepare tapioca slurry
Measure 2 tbs tapioca starch and set aside. This will later give the cheese a springy, melting quality.
- 7
Blend almond mixture
In a high-speed blender, combine drained almonds, 1/2 cup filtered water, 2 tbs nutritional yeast, 1 tbs miso, 1 tsp smoked paprika, 1 tsp sea salt, 1/2 tsp liquid smoke, and 1 tbs lemon juice. Blend until as smooth as possible (several minutes). Scrape down the sides frequently. The mixture will be thicker and slightly gritty — that's okay.
- 8
Cook with tapioca
Pour blended almond purée into a small saucepan over medium-low heat. Whisk in the reserved 2 tbs tapioca starch dissolved in 2 tbs cold water (slurry) and cook, stirring constantly, until the mixture thickens and becomes glossy and stretchy, about 4–6 minutes. Keep heat moderate to avoid burning.
- 9
Mold and smoke-finish
Transfer the hot almond cheese into a lightly oiled small mold or ramekin, smoothing the top. Let cool to room temperature, then place uncovered in the refrigerator to set for at least 2–3 hours. To add deeper smoke flavor, briefly cold-smoke the set cheese for 10–20 minutes using a smoking gun, or brush with an extra small drop of liquid smoke to taste. Keeps 5–7 days refrigerated.
Herbed Cultured 'Goat' Cheese (Cashew + Probiotic)
- 10
Soak cashews
Place 1 cup raw cashews in a small bowl and cover with water. Soak for 4 hours or overnight. Drain and rinse before using.
- 11
Blend cashews
In a blender, combine drained cashews, 1/2 cup filtered water, 1 tbs fresh lemon juice, and 3/4 tsp sea salt. Blend until very smooth, pausing to scrape sides. The texture should be soft and spreadable but thicker than the cashew cream base.
- 12
- 13
Culture the cheese
Transfer mixture into a clean jar or small bowl and cover with a breathable cloth or lid set ajar to allow airflow. Leave at a warm spot (70–75°F / 21–24°C) for 12–24 hours to develop tanginess; check after 8–12 hours and taste — longer culturing increases tang and slight firmness. Once cultured to desired flavor, refrigerate to stop fermentation; chilling will also firm the texture. Keeps 5–7 days refrigerated.
- 14
Finish and serve
Before serving, drizzle a little olive oil over the top and sprinkle extra chopped herbs. For an alternative presentation, shape the cultured cheese into small rounds using plastic wrap or cheese molds and roll the exterior in toasted sesame seeds or crushed almonds.
Accompaniments / Finishing
- 15
Toast seeds / nuts
Toast 1/4 cup sesame seeds or crushed almonds in a dry skillet over medium heat for 2–3 minutes until fragrant, stirring constantly. Allow to cool.
- 16
- 17
Storage
Store all cheeses in airtight containers in the refrigerator. Cashew-based spread: 5–7 days. Cultured cashew cheese: 5–7 days refrigerated (shorter if room-temp cultured long). Smoked almond cheese: 5–7 days refrigerated. For longer storage, freeze shaped portions up to 1 month; thaw in fridge before serving.