AmericanComponent

Quick Cashew Cheese

A quick blended cashew cheese, tangy from miso and lemon rather than a multi-day culture - ready in 15 minutes.

Make-aheadContains soy, tree nuts
Hands-on6 minTotal time6 minEnergy Β· 100g349 kcalProtein Β· 100g12g
Recipe details

Equipment: Blender

Keep chilled after cooking

Quick Cashew Cheese

How much are you making?

This is a component used inside other recipes rather than a meal on its own, so it scales as a batch rather than per person. Make it from the method below, or use the same finished amount of a ready-made version.

Makes about 266g in total.

Ingredients

Main

Now we make

Method

Do the night before

  1. 1
    Cover 150g cashews with water and soak for at least 4 hours or overnight in the fridge, then drain

These steps sit outside the cooking-day clock.

6 min hands-on 6 min altogether
  1. 2
    Drain and rinse cashews. Blend with 60ml water, 1 tbsp white miso paste, 30ml lemon juice, 1 tbsp nutritional yeast and ΒΌ tsp salt until completely smooth, stopping to scrape down the sides a couple of times
    πŸ– 5 min
  2. 3
    Taste and adjust salt or lemon. Chill for at least 30 minutes to firm up before using - it will thicken further in the fridge and keeps about a week
    πŸ– 1 min

Look under the lid

Nutrition details

Nutrient density per 100g of this component - a %DV breakdown wouldn't mean much for something eaten in small amounts inside other recipes.

Explore full nutrition

Nutrition summary (per 100g)

At a glance

Higher inPhosphorusMagnesiumZinc

Calories

349kcal

14% cal

Protein

12.5g

20% cal

Carbs

17.8g

65% cal

Fat

25.3g

Small numbers, big impact

Everyday essentials

Fibre2.92g
Vitamin B120.46ΞΌg
Vitamin D0.00ΞΌg
Iodine0.00ΞΌg
Iron4.03mg
Zinc3.44mg
Calcium27.64mg
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