Plant-based grating cheese

Over the years I have tried several plant-based cheeses, but the vegetable grating cheese I propose today is the most simple and tasty version that I have ever experienced, and I am happy to share it with you. A
cashew dough, flavoured with very few other ingredients, perfect to eat in flakes or to use to make special
first and second courses. In a few minutes you will get a 100% vegan cheese, tasty, of the right consistency
and that will win over even the most sceptical.

Eliminating milk-based foods
Eliminating dairy products from our diet is for many the most complex step to go through to embark on a
vegan lifestyle, but preparations like this make the journey much easier: Simply replace the milk cheese
with the vegetable one and you will find that the result will be very similar, but healthier and cruelty-free.
Sprinkled on the pasta, served in pieces as an appetizer, added in the making of creams, pesto sauce and
velouté… a thousand ways to use it and one certainty: a plant-based diet is not about giving up, but about
health, taste, and creativity!

Prep 10 min Portion 10

  • 135 g Cashews
  • 20 ml Lemon Juice
  • 15 g Nutritional Yeast Flakes
  • 1 ½ tsp Distilled White Vinegar
  • 1 Pinch of Salt

Put the cashews in a kitchen blender and blend until they are crumbly. Add the lemon, vinegar, nutritional
yeast, and salt. Continue blending, stopping when necessary to avoid overheating the mixer, until the
mixture is moist and can be shaped by hand. (Try forming a ball with the mixture, if you can make it, it is
ready. Otherwise, continue blending).

Place a clean cloth on the base of a circular container (you can replace it with baking paper). Pour the
mixture onto the cloth and press it down to distribute it evenly and obtain a small vegetable cheese wheel.
Cover the surface of the cheese with the edges of the cloth and let it rest in the fridge overnight. The next
day, it will be ready to be cut or grated.

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