Not that it needs much repeating but I do love the taste of cheese. When I got this months issue of VegNews and they had 6 different cheese recipes I knew I was going to end up making them all. This one is a take on goats cheese that I have to say is pretty spot on. It is a little more advanced than the cream cheese recipe but only one step more.
Making the rejuvelac is definitely a pain the butt so you may want to see if you can just buy some at the health food store. Rejuvelac is a fermented liquid made from soaking sprouted grains for a day or two. I used brown rice since thats what I had in the house and it took a long time to get them to sprout. Once they did though the rejuvelac came about in just a day or two and the rest was pretty easy to get done.
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!
I know what you are thinking: How can you make vegan cheese? Don’t we have to force cows into yearly pregnancies and then separate them from their child so that we can pump them for all the milk we can consume?
No you don’t. You can have the taste and texture of cheese without having to harm any animals. Let me tell you how.