Conquering Lion Cashew Cheez

December 29, 2008 at 8:45 pm 5 comments

Conquering Lion Cashew Cheez
20 min prep / 6 hrs-overnight culturing / 3-4 servings

One of our Twitter friends asked what our favorite vegan cheese is.  Making your own cheez is a great choice.  Here is one of our recipes from Vegan Fusion World Cuisine.

Ingredients
2 C Cashews
1 C Filtered water
1 / 3 C Red bell pepper, diced
2½ Tbl Green onion, diced
2 Tbl Cilantro, minced
1 tsp Garlic, minced (optional)
1 tsp shoyu, or to taste
¼ tsp Sea salt, or to taste
Pinch Crushed red pepper flakes

Loving preparation

1. Blend cashews with filtered water until very smooth. Place in a ½ gallon open-mouthed glass jar. Cover tightly with plastic wrap and secure with a rubber band. Cover with a towel and allow to sit in a warm place overnight.
2. Pour cashew mixture into a large mixing bowl, combine with remaining ingredients and mix well.

Variations

Delicious when made with macadamia nuts or pine nuts.
Blend 1 C of chopped red pepper with cultured cashew mixture, before adding the remaining ingredients.
Replace cilantro with other fresh herbs.
Add ¼ C grated carrots or beets.
Replace bell pepper with other fresh veggies.
Serving suggestions
Use as a dip for Flax Crackers.Use as a spread in Live Nori Rolls or scoop into a salad.

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Entry filed under: Recipes, Vegan Fusion.

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5 Comments Add your own

  • 1. Sonya  |  December 30, 2008 at 12:13 am

    Why cover the mixture with plastic wrap when waiting to culture it? It seems like it would ferment better uncovered. BTW, the last time I made this (a month or two ago), it took something like 2 or 3 days to culture– heh, I guess my house is too cold!

    Reply
  • 2. mark reinfeld  |  December 30, 2008 at 8:05 am

    From our experience it enhances the culturing process. The plastic wrap expands as the culturing/fermenting process takes place. Here in Hawaii, it usually works overnight.
    Thanks
    Mark

    Reply
  • 3. Jill, The Veggie Queen  |  December 31, 2008 at 2:19 am

    I bet that here in the winter, it will take at least 3 days. How long does the cheese last? I am guessing that you have to keep it in the refrigerator, yes?

    Reply
  • 4. mark reinfeld  |  December 31, 2008 at 7:50 am

    We keep in the refrigerator and generally use within 3 days.
    Thanks!

    Reply
  • 5. MommaSchell  |  January 4, 2009 at 5:18 am

    When I have made this recipe, I replaced rejuvelac instead of water, covered the top with unbleached parchment paper instead of plastic, securely placed a rubber band around the mouth of the jar and covered it with a warm towel. When it is not warm here in So Cal, I place the jar on top of my dehydrator turned on to about 115F and the heat from machine gently keeps an environment perfect for culturing from bottom-up. Usually the process takes overnight to 18 hours, max. The cheese seems to never make it past one day because it tastes way good!

    Reply

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