Vegan Cashew Cheese recipe and book recommendation

I am intolerant to most dairy so Iove to find ways to still be able to eat cheese!

I love this book Artisan Vegan Cheeses by Miyoko Schinner

I’ll share here a photo montage I shared as a story on Instagram of the process:

This last step with blending in the oil is what gives your cheese a cheesy texture when kept cool in the fridge, much like a brie consistency. The nutritional yeast adds a cheesy flavour.

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