Delectable vegan cheese surprise: A hit at family gatherings

Vegan cheese may sound like an oxymoron, but in this case, it works perfectly. It's ideal not only for vegans but also for those who don't feel well after eating lactose or simply enjoy tasty culinary novelties. The preparation is simple, and the cheese is delicious and healthy.

If someone claims that vegan dishes are tasteless and cheese is just an exaggeration, they haven't tried this cashew cheese yet. The nuts provide a creamy texture, and the addition of herbs enhances the flavor and aroma. The only unusual ingredient is vegan bacterial cultures, but you can easily purchase them online.

Cashews are rich in protein, essential for building and repairing tissues. They contain unsaturated fatty acids, which positively affect the cardiovascular system. They are also a good source of B vitamins, magnesium, zinc, and other important trace elements.

This recipe serves as a base to which you can add other favorite ingredients. You can prepare the cheese without any additions and then roll it in spices or incorporate them inside. There are many options, so it's worth experimenting.

Ingredients:

                  
• 18 oz of cashew nuts,
• 3.5 fl oz of water,
• 1 teaspoon of Himalayan salt,
• 2 sachets of vegan bacterial cultures,
• Favorite spices (granulated garlic, herbes de Provence, cayenne pepper).

Preparation method:

                          
1. Soak the cashew nuts in water for 8 hours, preferably overnight.
2. After this time, drain and rinse the nuts.
3. Transfer the soaked cashews to a blender. Add water, salt, and bacterial cultures. Blend on high speed for a few minutes until you obtain a smooth, uniform mass. If the mass is too thick, add a little more water. It should resemble pancake batter.
4. Transfer the mass to a container and refrigerate for 12 hours.
5. Form a ball and roll the cheese in your favorite spices.
6. Place the cheese on a fine mesh rack or on a plate lined with a kitchen towel.
7. Refrigerate again for 12 hours to allow the cheese to dry out.

Once the whey has drained, transfer the cheese to an airtight container and store it in the refrigerator. Enjoy!