A Sunday afternoon is a great time to bulk make foods for the week ahead and make things easy for yourself when it comes to making the right food choices. Cashew cheese is a perfect thing to make, it’s so so SO good, it’s nutritious and anti-inflammatory. It keeps really well, it’ll last five days or more in a sealed container and only improve in flavour. You can use it as a straightforward cheese replacement; it’s great for pizzas (try this squash pizza recipe), a topping for a bake, in cheesy sauces, Mexican dishes, on crackers and in wraps and sandwiches… I love it with watercress, grated carrot and raw cider vinegar in a buckwheat wrap.
Cashew cheese is great because it’s so versatile, you can make it your own and add the flavours you love, or you can keep it really simple and pure. I love this firmer, strongly flavoured cheese, and using sweet potato, which really adds to the flavour and goodness. Whip up a double batch and then it’s there, making meals so much easier to make quick, good, wholesome and tasty.
Making your own cheese is so satisfying, if you’re sceptical, try it and see you’ll be amazed, it’s so cheesy and yet so vegan! Home-made cashew cheese is harder to make hard or super-melting, you can by adding extra starches and gums, and they certainly have their place, but as a fridge staple this recipe is the best, it’s more natural, less processed and far better for you, as well as being delicious. Make it without the coconut and it will be denser and more rubbery, but I love the creaminess that the coconut brings to the table ♥
- 1/2 cup of cashews
- 1/2 can of coconut milk (the creamier the better)
- 1/2 cup of boiled sweet potato
- 4 tsp agar agar powder
- 4 tbsp nutritional yeast flakes
- 2 tsp lemon juice
- 1 heaped tbsp salt, I use Maldon smoked flakes or pink Himalayan salt
- A pinch of black pepper, to taste
I’ve been listening to… the Sound ‘Missiles’
I’ve been reading… the Saturday Guardian
I’ve been watching… Tom Baker as Doctor Who in ‘The Face of Evil’