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