I grew up in my mom’s deli store called The Cheese Shop of Vail. So I have had an intimate experience with cheese since I can remember. Going vegan meant that I would have to give that up, or so I thought. Over the years I have had some really great vegan cheese, usually at a vegan restaurant. Then I got the cheese issue from VegNews and things took a nice turn, I am now making a variety of cheeses that are relatively healthy and delicious.
This recipe is really easy and I recommend it before you try making any other vegan cheeses. In relation to regular cow milk cream cheese the flavor is pretty much the same. You will get 60 more calories per serving with the Cashew Cheese. There are 2 grams more fat but its mostly the uber healthy monounsaturated fat which you need more of anyway. There is no cholesterol in the Cashew Cheese, the sodium is almost a third lower, and you get 6 grams of protein as opposed to the cow milk version which only has 2! So now you can tell people where you be getting your protein from!