Here at veganbungalow, we’ve played around quite a bit with yogurt straining and cashew blitzing in various forms to produce an assortment of tasty, creamy, treats. This is a very simple combination of cashews and soya yoghurt, that can either be eaten straight away as a dip or left to culture for a day then refrigerated for eating over a couple of days, which will create a more tangy, developed flavour.
This does produce a result that starts off closer to being a dip for thickness, but will firm up slightly if left to sit for a few hours.
To add a bit of interest to the flavour I mixed finely chopped fresh basil and tomato into one pot and sage and crushed black pepper into the other.
There are only two points I can think of to watch out for with this recipe.
if you are leaving it to culture then you must use a glass or ceramic container to store the cheese in, I tend to steep them in boiling water before use to ensure they are very clean.
The other point is that it really does need a goodly amount of salt to bring out the flavour!
A helpful hint with it, is that I also use boiling water to soak my cashews in, it brings the softening time down tremendously.
To make two ramekins worth:
100g of raw cashews
1 small pot (125g) of plain (no sugar) soya yoghurt
Half a teaspoon of salt
Half a teaspoon of lemon juice
Flavourings to suit!
Start by soaking the cashews in water, either cold water and leave for about 6 hours or boiling water straight from the kettle and leave for an hour.
Strain the water off the cashews and discard.
Place all the ingredients in a blender and blend until very smooth.
Decant into containers and stir in any flavourings you are using, below is the picture of the amount of herbs and tomato I used