You MUST cook this recipe if you’re a cheese fan. The cashew cheese with orange, walnuts and chives tastes even cheesier than an ordinary cream cheese made from cow’s milk. It is always surprising what you can do with nuts.
Who would have thought that 20 years ago? That we make cream cheese from cashew nuts? Nobody! Many who are somewhat skeptical about the vegan diet often associate going vegan with tons of soy products, vegan gummy bears and processed foods like vegan spreads that are available in organic grocery stores. It is often said that although being vegan it’s also possible to eat unhealthy. Yes that’s true. A lot of things are possible, but it doesn’t mean that you have to do it that way.
Plant-based is the Key
And that is exactly why I like the English terms plant-based and real food, so much. Because they actually describe the form of the vegan diet that is not only good for our fellow creatures, the animals, but also for us humans. Why am I talking about that exactly here? Because this little cheese ball can easily be made at home. And because you don’t have to rely on any processed products. No preservatives, no artificial additives and you know exactly what’s inside. A good feeling and delicious. But more about that in a moment.
Keep in mind: The Cashews Must be Soaked in Advance
The cheese is prepared in no time at all if you calculate the !!!4 hours soaking time for the cashew nuts!!!. Unfortunately, this step cannot be omitted. Make also sure that you drain the cashews very well, ideally wring them out briefly in a kitchen towel and pat them dry. If you have enough time, let them even “air-dry” for 1 hour, otherwise the cheese will become too moist and it will be difficult to form a ball.
We went through a lot of disappointments concerning this, and I want to save you from that frustration. After you’ve been waiting for the cashews to soak, you want to enjoy a deliciously decorated cheese ball and not like us, when we tried to prepare it for the first time, eat the cream cheese from a kitchen towel. I had read somewhere that the cheese should be pressed through a kitchen towel to make it drier and malleable. Instead, it was so creamy that you couldn’t even get it out of there.
Perfect for Everyday
Incidentally, the cashew cheese with orange, walnuts and chives is THE PERFECT recipe for busy and working people. It can be kept in the fridge for 3-4 days. I always leave it covered with cling film on a little plate and always have get hold of myself in order not to eat the whole cheese in one day. So be warned again! Danger of addiction because it’s soooo delicious. Of course, it goes perfectly with Wolfgang’s Farmer’s Bread. If you prepare both e.g. on a Sunday, you’ll have a great vegan and gluten-free bread + spread combination until Thursday.
In order for the cheese to get the ideal consistency, you need a high-performance blender or a good food processor that can blend nuts until they get a creamy texture. As before, I would like to introduce ours to you here, if you don’t have one yet and are considering getting one. We have the Vitamix. It even has a 2 horsepower motor. Wolfgang always says that you can theoretically also mount it on an inflatable boat and convert it into an outboard motor. So you not only get a new, ultra-strong cooking utensil, but also a cool companion for your next camping holiday at the lake nearby (just kidding, please don’t really try it;))
Have fun making the cheese and enjoy!!Print
A simple vegan cream cheese you can enjoy with some freshly baked bread, or with some raw veggie sticks!
200 g cashew nuts unsalted, unroasted
some tap water
1/2-1 tsp salt
1 1/2 tsp dry nutritional yeast
1/2 bio lemon, juice and zest
1 tbsp apple cider vinegar
1 small piece of a clove of garlic (optional)
1 tbsp chives
2 tbsp walnuts
1/2 organic orange (zest)
1 pinch of freshly ground pepper
- Place cashew nuts into a bowl and cover with warm or cold tap water. Let soak for 4 hours.
- After 4 hours drain through a sieve, rinse briefly under cold water. Pat dry thoroughly from all sides with a kitchen towel. If you have a lot of time, let the cashews dry for an hour. But this is not a must.
- Now add the cashew nuts, the squeezed lemon juice, the lemon zest, salt, dry yeast and the garlic, if you like, to your high-performance blend and mix until you have a smooth creamy mixture.
- Carefully scrape the paste out of the blender (we don’t want to waste any of that delicious cheese) and form a ball asit looks like in the picture.
- Finely chop the chives, grate the orange zest and chop the walnuts. Roll the cheese ball in it until it is evenly covered. Sprinkle with pepper to taste. Press everything on nicely.
- The cheese can be kept in the fridge for 4-5 days if you cover it with cling film. Enjoy! 🙂
Keywords: vegan, cheese, vegan cream cheese, cashew cheese