Cashew Butter and Cashew Cheese
After evolving into veganism, there were a few things I wished I could taste..Creamy milk tea and coffee, creamy bread spread, and cheesy gravy for various dishes are a few to name. So I had this urge to find out a vegan alternative to butter and cheese. And this heaven-sent versatile thing - cashew came to my rescue !!
After referring to many vegan blogs, and after trial and error, I managed to make yummy Cashew Butter and Cashew cheese !! Enjoy them by simply licking them off the blender ( the way my husband sometimes does ) or by using them in many many versatile recipes ( I leave that to your imagination )
Rather than saying that this is a recipe post, I would say this is more of a how-to post, and because both the how-tos are ridiculously simple, I am sure you are going to try this straight away..
Cashew Butter :
What you need : Good quality whole cashews, and a good food processor. (thats all !!)
For a trial batch you can take 250 g of cashews.
The Process : Place the cashews in the blender/mixer jar and start the blending in the lowest mode, in small bursts.
At first, the cashews will get crumbled, and then they will slowly start to resemble flour, keep blending till it starts to form a paste. If the paste sticks to the side, then stop and scrape the sides and then continue blending again. Keep scraping the sides as and when required.
Soon, the oil starts coming out, and you will be able to see shiny, creamy and thick cashew nut butter!!
The entire process takes around 10-15 minutes max. Do not add any oil/water. The oil in the nuts alone is sufficient to make the butter.
At this stage you get to taste the fruits of your labour ! The divinely sweet, creamy cashew butter is all yours!
Store it in a clean and dry glass jar. My nut butter batches do not last more than 3-4 days, as we always lick it clean before that !!
Cashew butter can be used in the following ways :
- Spreading it on vegan bread sandwiches
- Side dip for cookies, veggie sticks, etc.
- Blend it with tomato/onion for a creamy gravy
- Icing for your vegan muffins/cupcakes
- The best use : Blend 1 tsp of cashew butter with 1 cup of water for cashew milk. this milk can then be used for your vegan tea/coffee, milk shake, etc.
Cashew cheese :
What you need :
- Good quality whole cashews 1 cup
- lemon juice 2 tsps
- salt to taste
- Fresh ground pepper
The process :
- Soak the cashews in water for at least a couple of hours. The longer the cashews are soaked, the creamier the cheese will be. If you can soak the cashews overnight, you will get the best tasting cashew cheese !
- Drain the cashews, and place in the blender.
- Pulse for a few seconds. when the cashews have crumbled, add the lemon juice, salt and pepper, and blend nicely.
- Add 1 or 2 tbsps water and blend again.
- Rich, creamy, delicious cheese ready !!
One lick and you will be swept away !! Store in a dry jar and refrigerate. Can be stored for a week.
Cashew cheese can be used in a number of recipes where dairy cheese needs to be used..Pasta, lasagna, sandwiches, dip for nachos, and many other dishes can all use our yummy cashew cheese.
So start veganising all those recipes that you have always wanted to try by using cashew butter and cashew cheese !!
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