Smoky Chipotle Cashew Cheese

Name: Smoky Chipotle Cashew Cheese
Yield: Makes 6 small cheeses
Ingredients: 1 Tbsp cider vinegar; 1 Tbsp white miso; 6 Tbsp organic coconut oil; ½ cup [50 g] nutritional yeast; 1 Tbsp chipotle paste; Vegetable or olive oil spray; 6 sun-dried tomatoes, snipped into small pieces (optional); 1 tsp mustard powder; 2½ cups [300 g] raw (unroasted) cashew nuts; 1 tsp sea salt; ½ tsp smoked paprika; 2 Tbsp liquid smoke

Preparation info

Makes
6
small cheeses

Difficulty
Easy

Appears in

V is for Vegan

By Kerstin Rodgers

Published 2015

About

This is a firmer-textured cheese, a bit like a Gouda perhaps, and with a deep, smoky flavor.

Ingredients

2½ cups [300 g] raw (unroasted) cashew nuts
6 sun-dried tomatoes, snipped into small pieces (optional)

Sauce
Vegan

Method

Soak the cashews in cold water overnight with the sun-dried tomato pieces, if using, then drain. Spray 6 ramekins with oil.

In a blender, pulse the drained cashews and sun-dried tomatoes, if using, with all the remaining ingredients. You can add a couple of tablespoons of warm water to the blender if you feel the mixture is too stiff.

Using a rubber spatula, scrape the “cheese”