@blinry did it, but had no pre-roasted cashews, so I roasted them myself; in the end I had to take 2-3 times the amount of „wet“ ingredients but it turned out great and is extremely tasty! Thanks for sharing!
@blinry There are good replacements for Camembert and Feta in supermarkets, but the rest I tried was mediocre, indeed. Have heard good things about https://www.miyokos.com/collections/plant-milk-artisan-cheese but that's a company in the US. So maybe I'll have to switch to DIY, too.
Put the cheese in plastic wrap, and chill it in the fridge for a few hours – it will firm up quite a bit.
Done! :) If you try it, let me know how you like it, and send pictures!
This is a style of cheese alternative that I first found in Spain. It doesn't try to imitate cheese made from animal milk, and instead does its own (delicious) thing.
@lritter It doesn't fit that definition, but it's delicious, you can put it on bread, or crumble over pasta! :)
I think there are recipes that involve fermentation, or even mold cultures – but I haven't tried that, and I wanted to share a simple recipe that just takes a couple of minutes, instead of weeks.
@blinry i did something similar once, and added a tiny bit of miso paste. gives it a bit more umami flavor.
do not remember the exact ratio, but with the amount of cashews in your recipe less than 1/4 of a teaspoon should be enough, otherwise it tastes only like it.
Did you try with raw Cashew? Just add more salt, or is roasting important?
(Discounters sometimes offer 500g bags of organic Cashews, and I like to make Cashew marzipan – cheaper and works with a blender, while almonds or hazelnuts are more expensive and too hard.)
@fiee I haven't tried with raw cashews – for me, roasting makes the taste more interesting in general. But I guess you could roast the big bag yourself in the oven!
@blinry Have made this just now. It's currently in the fridge. Will report on taste/feel later.
If I make it again I'll need to do it in batches or get a bigger (or even "real") blender. I've used an attachment for my immersion blender which isn't that big and also doesn't have the conical shape a lot of blenders seem to have (for better mixing?).
@blinry Here it is after a few hours in the fridge. Size came out to about 12cm diameter and 3cm height.
Texture is mostly a firm mass with very fine chunks. It's brittle when cutting but not when you bite into it.
Taste wise it's what I expected from the ingredients (cashew flavor (mostly at the end), acidity from the lemon and the vinegar, some heat from the extra pepper on the outside).
@blinry this is nice, thanks. I‘m no expert in vegan stuff so i was surprised on how „cheesy“ this tastes, well at least it makes sense that cheese is „nutty“ as well
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