Ingredients
Directions
Prepare your cheese mold, such as an 8x8” or 9x9” square baking dish. Line it with parchment paper so that the parchment paper sits flat on the bottom of the dish (for smooth cheese slices).
Add all ingredients into a food processor or blender.
Blend until creamy.
Add the liquid to a small saucepan and cook over medium-high heat, whisking constantly for 5 minutes until cashew cheese starts to thicken. Important: Don’t walk away during this process! Keep whisking or stirring to prevent the cheese from sticking to the pot. Plus, you’ll build a little muscle while whisking away.
Once it starts to thicken, transfer the cheese mixture to your cheese mold and spread out evenly with a spatula.
Place in the refrigerator for 3 hours or overnight to set.
Once the cheese has set, remove it from the cheese mold by pulling up on the parchment paper and placing it on a cutting board.
Slice the cheese into your desired slice size.
Keep in the refrigerator for 5–7 days.
Chef's Notes
Substitutions
Instead of arrowroot powder, use organic corn starch, potato starch, or tapioca starch.
I used soy milk as I find it creamier than others. However, any plant-based milk will do as long as it’s unsweetened and unflavored.
Creating Holes in the Cheese
If you want holes in the cheese, similar to traditional Swiss cheese, place reusable straws in the mold (you’ll have to lay them on an angle so the bottom of the straw is touching the bottom of the cheese mold and the top of the straw is resting on the top of the cheese mold dish. Once the cheese is ready to be transferred, pour it over the straws and into the dish before placing in the fridge (with the straws). You’ll remove the straws before removing the parchment paper.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
Ingredients
Directions
Prepare your cheese mold, such as an 8x8” or 9x9” square baking dish. Line it with parchment paper so that the parchment paper sits flat on the bottom of the dish (for smooth cheese slices).
Add all ingredients into a food processor or blender.
Blend until creamy.
Add the liquid to a small saucepan and cook over medium-high heat, whisking constantly for 5 minutes until cashew cheese starts to thicken. Important: Don’t walk away during this process! Keep whisking or stirring to prevent the cheese from sticking to the pot. Plus, you’ll build a little muscle while whisking away.
Once it starts to thicken, transfer the cheese mixture to your cheese mold and spread out evenly with a spatula.
Place in the refrigerator for 3 hours or overnight to set.
Once the cheese has set, remove it from the cheese mold by pulling up on the parchment paper and placing it on a cutting board.
Slice the cheese into your desired slice size.
Keep in the refrigerator for 5–7 days.