I wanted a yellow cheese for a cute Easter food snack for the kids this week so I deconstructed another cashew cheese recipe I have here on the blog to eliminate the orange color yet retain the nice slice-able quality to this cheese. This is a very easy vegan cheese. It is made with simple and very inexpensive ingredients. Perhaps the miso would be the only item that you may not have laying around and could quite possibly be eliminated although I haven't tried that yet...
This easy vegan cheese can be made faster by boiling your cashews instead of soaking them but it does need to be chilled in the fridge for a couple hours. What solidifies this cheese is the coconut oil going back into its solid state so please note on a warm day or toasty room, it will get very oily again.
To ease this issue, I eat it very quickly!
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My Easy Vegan Cheese Recipe
What you need:
1 1/2 cups cashews soaked in water for at least 2 hours or overnight or boiled until soft
1/4 cup nutritional yeast
1 Tbsp white miso
1 Tbsp apple cider vinegar
1 tsp salt
1 tsp onion powder
1/4 tsp turmeric
1/2 cup liquefied coconut oil
What you do:
Rinse your soaked cashews.
Put soaked cashews, nutritional yeast, miso, apple cider vinegar, salt, onion powder, turmeric, and coconut oil in a food processor until smooth yet thick scraping down the sides as needed. If you are having difficulty blending, add a tiny bit of water.
Put mixture on a sheet of plastic wrap and wrap into a log shape. YOu can use a sheet of aluminum foil over the plastic wrap to wrap it tightly and refrigerate for 2-4 hours until it is firm. Then it can be sliced and used on crackers or bread slices!