This smoked cashew vegan cheese is sweet, creamy and very moreish. Full of heart-healthy fats, vitamins and protein. The cheesy dairy free taste comes from nutritional yeast and the smokiness is provided by smoked paprika. It’s quick and easy to make as it isn’t fermented.
Sharp, creamy with a white and flowery rind. Before going any further, be aware this is not a quick recipe, don’t expect to have a cheese ready tonight. The whole process will take you about three weeks. BUT: It is totally worth it!
Nut and soy free vegan cheese – amazing! It slices and grates… all without the fat or allergy issues that so many other plant based cheeses seem to have.
This recipe is so easy to make and is great for a cheese platter, on crackers in a toasted sandwich or anywhere where you would normally use sliced or grated cheese.
Dea is passionate about pursuing gentle, pure living in all its forms. She’s a veg and fruit foodie, who loves to explore the healing properties of plant-based foods and then fully indulge in their sun-filled taste. She believes that “In the end, only three things matter: how much you loved, how gently you lived, and how gracefully you let go of things not meant for you.”