Vegan Cheese in Under 15 Minutes

By Savini Gauri

I have been on a hunt for the perfect Vegan Cheese for a very long time. Most ready-to-eat options you find in the stores have this chalky mouthfeel that I don't like. So after a million recipe tests and trials, and an equal number of taste tests, I have finally zeroed down on the perfect Vegan Cheese recipe that requires minimal effort and preparation, limited ingredients, and no fancy cheesecloth or tools.

You can spread with a knife, grate it, or even melt it. Once you try this recipe, you may even start preferring it over regular dairy cheese (I know I do!) I personally love spreading it on my Flax and Sesame Crisps.

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When you opt for a vegan lifestyle or even simply go off dairy products. One of the most difficult things to give up is CHEESE. Especially on pizzas, pasta, tacos, and stuff like that. So with this Vegan Cheese Recipe, I bring to you a cheese option that requires minimal time and effort. Also, it is a foolproof recipe with almost no room for disaster.

What ingredients is this Vegan Cheese made of?

This Vegan Cheese is made of 7 ingredients (including seasonings and water). So it's basically five ingredients and can be made in less than 15 minutes. What else does one want?

• Cashew Nuts (no particular type, as long as they are peeled)

• Nutritional Yeast

• Tapioca Starch

• Vinegar

• Salt

• Garlic Powder (optional, though it adds a nice umami flavor)

• Water

See? Simple ingredients! Nothing fancy or difficult to pronounce.

How is Vegan Cheese made?

My recipe is pretty easy and direct. It starts by boiling the cashew nuts in some water. Then you put those cashew nuts along with all the other ingredients into the blender or food processor. Mix until it becomes a smooth liquid. Then, pass it through a sieve to ensure it is nice and smooth. We pour this silky smooth mixture into a heavy-bottomed saucepan. Then we cook it on medium heat while continuously stirring it using a silicone spatula. In 2-3 minutes you will notice that the mixture will start turning thick and slightly chunky. Then it will come together as one piece. Take it off the heat and transfer it into any heat-safe bowl. Nicely cover the surface with some plastic wrap and refrigerate. Voila! You've got perfect vegan cheese. and believe it or not, it really is that simple and straightforward a recipe.

Does Vegan Cheese melt?

Absolutely! If you put this cheese on a pizza and bake it in the oven, the starch in it melts making it all stringy and gooey.

How does Vegan Cheese taste?

It tastes very similar to dairy cheese, if not better. The initial step of boiling the cashew for a few minutes helps get rid of the raw taste and makes it very similar to dairy cheese. You can always play around with the flavors by adding herbs, spices, and seasonings.

I hope you enjoy this recipe as much as I enjoyed testing and tasting it!

Happy cooking!

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Vegan Cheese in Under 15 Minutes

I have been on a hunt for the perfect Vegan Cheese for a very long time. Most ready-to-eat options you find in the stores have this greasy mouthfeel that I don't like. So after a million recipe tests and trials, and an equal number of taste tests, I have finally zeroed down on the perfect Vegan Cheese recipe that requires minimal effort and preparation, limited ingredients, and no fancy cheesecloth or tools. You can spread with a knife, grate it, or even melt it. Once you try this recipe, you may even start preferring it over regular dairy cheese. (I know I do!) I personally love spreading it on my Flax and Sesame Crisps.

Course Savoury

Prep Time 15 minutes

Total Time 15 minutes

Servings 1.5 cup

Author Savini Gauri | Savini The Bakeshop

Ingredients

• 1 cup Cashew Nuts (no particular type, as long as they are peeled)

• 2 tbsp Nutritional Yeast

• 6 tbsp Tapioca Starch

• 2 tbsp Vinegar

• 2 tsp Salt

• 1/2 tsp Garlic Powder (optional, though it adds a nice umami flavor)

• 2 cups Water

Instructions

1. In a saucepan, put the cashew nuts. Add enough water to cover the cashew. Boil on medium heat for 7-8 minutes.

2. Then, drain the water and pour ice-cold water on the cashew nuts to cool them down.

3. In a blender or food processor, add the cooled cashew nuts, salt, tapioca starch, nutritional yeast, garlic powder, and vinegar. Start blending.

4. Then add the two cups of water slowly until you have a smooth mixture. Continue grinding.

5. Once it's properly smooth, pass this mixture through a sieve. Now you have a silky smooth mixture.

6. Transfer this smooth mixture into a heavy-bottomed saucepan. Cook it on a medium-low flame while mixing it constantly.

7. After cooking for 2-3 minutes the cheese mixture will start to thicken. Then it will start coming together as one piece.

8. Turn off the heat and transfer the dairy-free cheese into a heat-proof bowl. You can use it immediately. In case you don't plan to use it immediately, cover the bowl with plastic wrap and store it in the refrigerator.

Tip: When this cheese is fresh and hot, dip nachos in it and enjoy!

Storage instructions: The dairy-free cheese keeps well in a closed air-tight container in the fridge for up to 2 weeks.

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