I purposely make a small portion because the cheese only lasts up to a week in the fridge. You can eat it like ricotta, cream cheese or scoop onto a pizza (with a cookie scoop)
Prep Time15 minutesmins
Total Time1 dayd6 hourshrs15 minutesmins
Course: Appetizer, Breakfast, Lunch, Mezze
Cuisine: Plant-based, Vegan
Diet: Vegan
Keyword: Breakfast, Dairy-Free
Author: Shelly
Equipment
Cheesecloth, muslin or white cotton cloth, laundry or bag clips, chopstick, large coffee press or tall jar (to hang the cheese to drip in).
Ingredients
½cupraw cashews - soaked in water for minimum 3 hours (better overnight)
½teaspoonsalt
½cupfiltered water
1–2 tablespoons lemon juice or 1 teaspoons apple cider vinegar
Pinchof nutmeg
Instructions
Drain the cashews and put them in a blender or food processor with the rest of the ingredients. Process until creamy and smooth. Taste and correct seasoning.
If using a cheesecloth, use 2 or 3 layers of it. Layer the coffee press or jar with the cheesecloth or muslin and secure with clips.
Pour the mixture onto a layer of cheesecloth. Remove the clips and bring the edges of the cheesecloth together, tie it around a chopstick or wooden spoon, place it across the coffee press and keep it tact with a clip so that the cheese hangs and does not touch the bottom of the coffee press. (see illustration). Let it drip in the fridge overnight.
The next day, remove the cheese from the cheesecloth. Serve immediately with a drizzle of olive oil or put in a container and eat as a spread. Keep in the fridge up to 5 days. Serve it like burrata, on the center of a plate with sliced heirloom tomatoes around it, a drizzle of olive oil, za'atar or oregano or fresh basil leaves.
Notes
I also use this cheese on pizza, like mozzarella. I use a cookie scoop to dot it on the pizza.