Vegan cheese turns out to be very tasty, healthy, light, airy, soft, nutritious and creamy. There is not a single gram of milk in the composition, the cheese is made on nuts. Vegetarians who miss cheese will appreciate this dish. Yes, cooking takes a lot of time, but the result will delight you, try it.
It is necessary
- - 240 grams of cashews (raw),
- - 1 clove of garlic,
- - 0.5 teaspoons of garlic powder,
- - 5 grams of lemon zest,
- - 60 ml lemon juice,
- - 180 ml of water,
- - 6 grams of natural nutritional yeast,
- - 0.5 teaspoons of salt,
- - 30 ml of olive oil,
- - 8 grams of dill.
Instructions
Step 1
Rinse the nuts in a colander, then transfer them to a bowl and cover with water (the water should completely cover the nuts). Cover the bowl of nuts with cling film or a bag, refrigerate for about 12 hours. If desired, the nuts can be poured with boiling water and left for an hour and a half, with this option the cheese may turn out to be of a softer consistency. It is still advisable to leave it for 12 hours.
Step 2
After 12 hours, drain the water from the nuts. Transfer the nuts to paper towels and pat dry well. Then put the nuts in a blender.
Step 3
Peel the clove of garlic and add to the nuts along with lemon zest, lemon juice, water, olive oil, garlic powder, yeast and salt. Grind until smooth. After chopping, try with salt, salt if necessary.
Step 4
Cover the colander with clean gauze, which must first be folded into 2-3 layers. Put the future cheese on cheesecloth. Then take the cheesecloth by the four ends and tie into a knot. Put the workpiece in the refrigerator for 12 hours, during which time all the liquid will drain.
Step 5
Free the settled cheese from the gauze and transfer to a plate. Sprinkle fresh dill, parsley or cilantro on the cheese before serving. Store cheese in the refrigerator for no more than a week.
