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Vegan Cashew Cheese - SK Khazana

Yes you can make cheese without milk – try this and you are sure to like it This is a Sanjeev Kapoor exclusive recipe.

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Vegan Cashew Cheese - SK Khazana

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Main Ingredients Cashewnuts, Rock salt (sendha namak)
Cuisine Fusion
Course Dips
Prep Time 15-20 hour
Cook time 0-5 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Vegan Cashew Cheese - SK Khazana

  • 1 cup Cashewnuts soaked in water for 6-8 hours
  • to taste Rock salt (sendha namak)

Method

  1. Drain the cashewnuts and transfer into a blender jar. Add ¼ cup water and blend well. Add enough water to blend to smooth paste.
  2. Transfer the prepared mixture into bowl, cover and keep it on the kitchen counter for 6-8 hours.
  3. Once the cheese is fermented it is ready for use. You can refrigerate it for up to 10 days.
  4. Before use, add rock salt and mix well.
  5. You may also dried herbs, fresh herbs or finely chopped vegetables and use as desired.