Reinvent your cheese board

Plant-based cheese’s reputation as the regular cheese substitute has been increasing every year. It is attributed for providing a solution for those with lactose intolerance or dairy sensitivity. Cashew nuts make good cheese because of its fat value that in turns create the required creaminess. As a plant-based restaurant, Moksa Ubud has experimented with cashew cheese, making its own plain, herbed and even aged cheese.

Cashew Cheese

Serves 2 cups

Prep time 2.5 hours

Fermentation time 8 hours

Ingredients

• 2 cups cashews
• 1 cup purified water
• ¼ teaspoon probiotic liquid/powder

Methods

1. Soaked the cashews for two hours, rinse and then drain.
2. Blend the cashews with water and probiotic liquid/powder in a high-speed blender, adding more water if necessary to achieve a smooth, creamy texture.
3. Select a pint-size plastic basket and cover it with cloth, place it in room temperature for 8 hours. When it is fully fermented, the cheese is raised, odorous and have the consistency of soft cheese.
4. Store it in a sealed glass container in the refrigerator for up to one week.
5. Season or sweeten as desired before consumed. Season with 2 ½ tablespoons nutritional yeast, ¼ teaspoon white pepper powder, 1 ½ tablespoons light miso. To sweeten, add palm nectar or honey for dessert.

 

Herbed Cashew Nut Cheese

Serves ¾ cup

Prep time 15 minutes

Cook time 5 minutes

Ingredients

• ½ cup cashew cheese
• 1 tbsp chopped pine nuts
• 1 tbsp minced red onion
• ½ tbsp minced fresh parsley
• 1 tsp light miso
• 1 tsp minced fresh dill weed
• ½ tsp finely minced green onion
• ½ tsp nutritional yeast
• ½ tsp crushed garlic
• Pinch of pepper

Methods

1. Combine all of the ingredients in a medium bowl and stir well.
2. Store in an airtight container in the refrigerator for up to four days.