Monday, 23 September 2013

Cashew yogurt and cashew soft cheese

As I already mentioned I'm having a vegan cheese period ... where I am giving a try to different recipes I find online, on pinterest, wordpress, blogger or reading. I found this recipe on Miyoko Schinner Artisan book. She gives vegan options for all kinds of cheeses ... which can later on be used to make other recipes or other cheeses.

  • 4 cups of non dairy milk
  • 3 tsp of non dairy yogurt and unsweetened
  • 2/3 cup of cashews soaked for 3 hours

How to make yogurt
  1. Put 1 cup of milk and cashews into a bowl and blend
  2. Transfer it to a saucepan and stir the 3 remaining cups of milk on medium heat
  3. Test the milk on wrist and if it’s hot, but not boiling add the yogurt.
  4. Combine well and pour it into glass jars
  5. Culture the yogurt in a warm dark place over 4-8h
  6. Put into the fridge to thicken even more

and now ... Yogurt cheese!
  1. Hang 2 pots of homemade yogurt over 24h
  2. Add salt and herbs or lemon or pepper if you want

I also used it to fill up aubergines. Simply fried two slices of aubergine and filled them with a bit of rice with cashew soft cheese. Warmed it at lower heat and poured it on top on some spinach with tomato sauce. YUMMYYY!! 

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