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 tablespoon harissa (I used Le Pain Quotidien’s harissa)
1 tablespoon EVOO
1-2 tablespoon agave syrup or maple syrup
optional: pinch or garlic powder, cayenne, pepper, etc.
salt to taste (I used about 1 ½ tablespoon 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!…
