Veg Out : Cashew Cheese and Crackers
Veg Out is a column about all things vegan by Emily Kager.
The question I get asked most frequently as a vegan is: “How can you live without cheese?!” I’m still alive so clearly it IS possible to physically live without it. But there is the occasion where not eating cheese can be sad, for example, at a wine and cheese party!
So what’s a vegan to do?? Armed with some vegan yogurt starter and a nut milk bag, I was able to make some fairly delicious vegan cheese from cashews. Then for good measure I made homemade crackers. Enjoy!
Cashew Herb Cheese
Ingredients
- 2 cups cashews
- 3/4 teaspoon yogurt starter
- 1 cup water
- 2 tsp minced green onion
- 1/2 tsp lemon juice
- 1 tsp nutritional yeast, large flakes
- 1/2 tsp sea salt
- 2 tsp chopped fresh basil (or 1 tsp dried)
- 2 tsp chopped fresh thyme (or 1 tsp dried)
Directions
- Soak cashews in water for 6-12 hours.
- Dissolve yogurt starter in 1 cup of warm water.
- Drain cashews and blend in food processor with yogurt starter water until smooth.
- Line a sieve or strainer with a cheese cloth or nut milk bag and put strainer over bowl.
- Pour in blended cashew mixture and let sit, covered with towel in a warm place, for 14-16 hours.
- After fermentation period, combine the cashew cheese with green onion, lemon juice, nutritional yeast, and salt.
- Stir until well mixed.
- Add herbs and stir.
- Taste and adjust salt if needed.
- Shape the mixture into a round or press firmly into a small container or bowl lined with plastic wrap.
- Sprinkle dried herbs on top.
Allow to chill in fridge for 12 hours or until firm.- When firm, turn over and transfer to a plate, sprinkle more dried herbs on tops and sides.
Seed Crackers
Ingredients
- ¼ cup chia seeds
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- ½ tsp sea salt
- ¼ cup oats
- 2 tbsp ground flax
- 1 cup water
- ¼ cup flour (I used coconut flour)
- 2 tbsp extra virgin olive oil
Directions
- Preheat oven to 300F
- Combine all ingredients in a bowl and mix well using a spoon
- Let the mixture sit for about 30 mins to let chia seeds absorb some of the moisture, making it a thick dough
- Spread the dough out on a piece of non-stick parchment paper. Place a second piece of parchment paper on top of the first one and roll the dough as thin as possible using a rolling pin.
- When the dough is rolled thin, remove the top piece of parchment paper carefully to avoid messing up the thin dough.
- Cut the dough into small squares using a knife or pizza cutter
- Place in preheated oven and bake for 30-40 minutes until golden brown and crisp
- Let them cool for 5 mins before breaking them up into small squares.
~Emily Kager