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Vegan Cashew Cheese



1 bottle(s)

Vegan Cashew Cheese

  • 180 grams raw cashews
  • 120 grams filtered water, plus extra for soaking cashews
  • 3 tbsp savoury yeast flakes, nutritional yeast
  • 1 tbsp lemon juice
  • 1 tsp apple cider vinegar
  • 1/2 tsp garlic
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper, freshly ground
  • 6
    2h 10min
    Preparation 2h 10min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

Recipe's preparation

  1. Soak cashew in filtered water and set aside for at least 2 hours but longer is better. I put mine in the fridge overnight.
    Steralise a 250ml jar.
    Once soaked, drain and add to Closed lid along with all other ingredients.
    Set 20 sec, speed 9.
    Scrape down sides and underside of lid.
    10 sec, speed 9.
    Pour/scrape in to a steralised jar and refridgerate for up to 7 days. Set some aside and freeze if you won't use it all up.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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