Cashews are like the best thing in the world, no really! They’re not something I often buy as they cost a pretty penny (or maybe I am just stingey?) but when ever they are on offer I snaffle up a couple of packs and use them for everything. They make the creamiest vegan milks, and if your’ve never had a cashew based vegan cheese cake, I’m sorry to say I feel a little bit bad for you….This recipe here is not only tasty, but it makes a pretty little dome, perfect for the centre of a vegan cheese board don’tcha think? I am going to be making this to go with the obligatory Christmas cracker selection we get every year, I might even go crazy and make a whole range of vegan cheeses, who knows.
1 1/2 cups raw cashews, chopped in half if whole cashews
4 tbsp cider vinegar
2 tbsp lemon juice
1 tsp lemon zest
3 tbsp water, plus water to soak the cashews
3 spring onions, diced
2 tbsp chopped chives
3 tbsp chopped flat leaf parsley
a good pinch o’ sea salt
a good pinch o’ fresh ground black pepper
Soak the cashews in water in the fridge overnight, or up to 24 hours. In the morning drain and rinse the cashews and add to a blender/ food processor with the cider vinegar, lemon juice and water, blend until smooth as possible adding up too another 2 tbsp of water if necessary. Transfer the cashew purée to a mixing bowl and fold in the remaining ingredients. Line a small 6″ sieve with cheese cloth and place the sieve over a bowl. Add in the cashew mixture, smooth out the top and carefully fold over the sides of the cheese cloth. leave on the side for about two hours and discard the liquid that has drained out into the bowl. Place in the fridge overnight to allow even more water to drain and the cream cheese to firm up. After allowing to sit overnight, carefully unfold the cheese cloth and turn the cashew cream cheese dome out onto a plate. Serve with crackers or crostini.