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    Home » recipes » appetizer » Cashew Cheese Making Process. Step-by-Step Pics!

    by Kathy Patalsky · updated: Mar 14, 2020 · published: Aug 15, 2010 · About 2 minutes to read this article. Leave a Comment

    Cashew Cheese Making Process. Step-by-Step Pics!


    Today I made another batch of my vegan cashew cheese. This time I added a spicy harissa flavor spin on it. Here’s my process via photos and the modified cashew cheese recipe. Pass the Wine ‘n Cheese Please!…

    Original Recipe. Here is the original recipe for a plain – natural flavored cashew cheese. Now I’m starting to experiment with fun and delicious modifications. First up, harissa…

    Harissa Cashew Cheese Recipe Modifications

    1 batch of original recipe cashew cheese
    *I added about a cup extra of the salted water to this mixture, thus more cashew milk drain-off liquid in the end*
    1-2 Tbsp harissa (I used Le Pain Quotidien’s harissa)
    1 Tbsp EVOO
    1-2 Tbsp agave syrup or maple syrup
    optional: pinch or garlic powder, cayenne, pepper, etc.
    salt to taste (I used about 1 1/2 Tbsp herbed salt for this complete batch)

    Directions are the same for in the original recipe post. I did have to squeeze the cheesecloth a bit manually to get all the milk out. I let it hang/drain for about 2 hours. Baked for 2 hours at 200 degrees.

    The process and results via photos:

    Processed Soaked Nut Mixture:

    Hang/Drain with Cheesecloth:

    Drip, Drip. About 2 hours with some manual squeezing:

    The dripped-off harissa cashew milk – used this in a mac n cheese pasta recipe. Yum!:

    Will bake this for about 2 hours at 200 degrees in the oven:

    The Finished Cashew Cheese Results!…

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    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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