Vegan cheese is an ideal alternative for those people who want to avoid the consumption of dairy products, either out of conviction or due to an allergy to typical dairy proteins. You can prepare vegan cheese with different vegetable milk bases. For this recipe today we have selected cashew, since it is very rich in vitamin B1 and B6, as well as iron and potassium. In addition, we will add pistachios to give it greater nutritional value, adding vitamin E and K as well as folic acid. And cranberries that will help it preserve even longer than other vegan cheeses.
To preserve the texture and elasticity of this cheese, the cashew cream that forms is sufficient. We will achieve creaminess and firmness by adding a touch of water. And the fermented cheese flavor will be given by both the lemon and the brewer's yeast.
VEGAN CHEESE WITH PISTACHIOS AND BLUEBERRIES
Ingredients
- 175 g organic cashews
- 15 g brewer's yeast
- 10 ml water (for cheese with a creamy texture)
- juice of half a lemon
- salt
- pepper mix
- raw peeled pistachios
- cranberries
Preparation (8 hours soaking + 30 minutes + 3 hours refrigeration approx.):
1. The night before, soak the cashews.
2. The next day, drain the cashews and grind them together with the brewer's yeast, water, lemon juice and salt.
To give a drier and less creamy texture, do not add water.
3. When the mixture is a creamy paste, add the ground pepper mixture and adjust the salt. Blend so that everything is integrated.
4. Chop the blueberries and pistachios. Spread half of them on a piece of plastic wrap. Place the cashew paste on top, forming a kind of churro. Sprinkle the rest of the pistachios and cashews on top and roll the plastic wrap so that we have a kind of curl.
5. Tighten the ends of the roller well and place in the refrigerator for about 3 hours.
6. Remove from the refrigerator just before serving.
Enjoy!
