Things You'll Need:
- 1 cup cashews or cashew butter
- 2 tbsp. yeast flakes
- 2 tbsp. tahini
- 1/4 cup almond milk
- 1/2 tsp. onion powder
- 1/2 tsp. salt
- 1/4 tsp. garlic powder
- 1/4 tsp. white pepper
- Large plastic container
- Wooden spoon
- Dehydrator
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Step 1
Wash one cup cashews thoroughly in cool, running water and dry in a strainer. For a more creamy cheese, use one cup cashew butter instead of the nuts.
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Step 2
Process the cashews in a food processor before adding other ingredients. If you're using cashew butter, you can combine all the ingredients at one time.
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Step 3
Add a 1/4 cup of almond milk, 2 tbsp. of tahini, 2 tbsp. of yeast flakes, 1/2 tsp. of onion powder, 1/2 tsp. of salt, 1/4 tsp. of garlic powder and a 1/4 tsp. of ground white pepper to the food processor. Process all of the ingredients until a fine paste is formed.
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Step 4
Transfer the mixture to a large plastic storage container. Stir thoroughly for five minutes using a wooden spoon. Cover the bowl with a lid or with plastic wrap and store in your refrigerator for at least one week to age.
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Step 5
You will have a soft, spreadable cheese for sandwiches, bagels and crackers. For hard cheese, spread a thin layer onto a non-stick sheet of a dehydrator tray and dry the cheese at 105 degrees Fahrenheit for at least 12 hours.
