It’s that time of the year where most of the foodies/bloggers on social media & blogs provide roundups of holiday foods, because it’s one of the best and most wonderful times of the year. Christmas, that is.
Last year I made a Crusted Walnut, Chive & Dill Cashew Cheese Ball and it was awesome.
This year, I decide to try making some sliceable cheese. So, I did some research online and looked at Pinterest for ideas, etc. The outcome? Cashew Brie Cheese. Yes, you read that right. It’s amazing just slicing a piece and eating on it’s own, but great for cheese boards/platters with crackers and fruit.
- Firm on the outside, soft on the inside
- Perfectly salted
- Every bit as satisfying as the real Brie is
- A lot healthier than the real stuff
- Loaded with healthy fats
It is a bit of a process, and you will need a food processor for this. Along with some cheese cloth. The process will take about 4-5 days from start to finish (bur don’t worry, much of it is due to the soaking, drying, etc.).
1 cup raw cashews, soaked overnight
1 cup water
1/2 cup full fat coconut milk (the good stuff, such as Thai Kitchen or 365 Everyday Value Organic)
1/2 cup cold-pressed organic unrefined coconut oil
1 tsp nutritional yeast
1 1/4 tsp sea salt
2 tbsp potato starch
1 tsp agar powder
- Soak the cashews in water overnight. Once they have soaked overnight, drain them of the water.
- Add the cashews, water, coconut milk, coconut oil, nutritional yeast and 1/4 tsp sea salt (or more to taste) in the food processor until well combined and the mixture is smooth throughout. Transfer into a metal mixing bowl and place a (clean) dish towel over the top of the bowl. Let the mixture sit on top of the counter, covered, for 24-36 hours.
- Pour the mixture into a small saucepan and whisk in the potato starch and agar powder. Heat over low-medium heat and constantly stir! Cook for about 5 minutes, the mixture will get very thick and fluffy.
- Take a small glass loaf pan or square pyrex (whatever you have like that) and line it with a few layers of cheese cloth. Pour the hot cheese mixture into the cheese cloth covered dish, and cover with cheese cloth. Place in the refrigerator and allow it to cool for 5-6 hours.
- Remove the cheese cloth carefully. The cheese will be firm, but still handle carefully. Wet your hands and rub the remaining sea salt (plus more, if needed) over your hands. Take the cheese and rub the wet salt all over the cheese. Now place the cheese on a wire rack and store it in a cellar or a cool, dark area for 24 hours.
- Flip the cheese over and let it sit on the wire rack in a cellar or cool, dark area for 12 hours so that the other side of the cheese can dry.
- It’s done! Slice into wedges and use wax paper to wrap the cheese in. Store in an airtight container in the fridge for up to two weeks.
Recipe adapted from: Peace Love Vegan Food and Miyoko Shinner