Plant-based Cheese

​In the days when I ate dairy, cheese was my ‘junk’ food, my ‘stand-in-front-of-the-fridge-and-eat’ thing. I ate it. Lots of it.
Then I read Dr. Campbell’s ‘The China Study’, and I decided that whilst cheese was my guilty pleasure, it had to go, and so Bitto, Parmesan, Gorgonzola, Pecorino, to name but a few of my ex-guilty pleasures, were banned from my fridge. A case of, I love you, but I love me more.
And so my quest for cheese substitutes began.
 
I soon discovered that when you follow a plant-based diet you become more creative with your cooking. Whilst I was happy to ditch the dairy, I still wanted something ‘sort-of-cheesy’ to spread on my home-made crackers.
I mean, what are crackers for if not for spreading something cheesy on, I ask?

ROASTED GARLIC & RED PEPPER

With a little bit of creativity you can come up with some really tasty ‘cheeses’ and spreads. Dairy-free, gum-free, additives-free, not to mention heart-friendly and generally bloomin’ delicious.

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Lovingly Plant-based
Basic ​Cashew Cream Cheese

​This is the basic recipe I use for plant-based cream cheese. Cashews are perfect for blending as they make a velvety smooth cream and have a mild flavour that works well in both sweet and savoury dishes.
 
Once you are familiar with the basic cream cheese recipe and its taste, get creative!
I sometimes use kombucha instead of water, which gives the cheese a distinctive “bite”, and occasionally I use Rejuvelac for added probiotics.
 
Cashews are very high in copper, which aids the immune system, helps make red blood cells and also helps form collagen. Cashews are also a good source of magnesium, which together with calcium and vitamin D, is essential for healthy bones.
 
Always buy raw cashews and as with all nuts and seeds, store them in the fridge or a cool place.

The recipe:
(Makes about 1 & 1/3 cup of cream cheese base)

• 200g (1.5 cups) raw cashews (soaked 4-12 hours)
• 2 tablespoons lemon juice
• ½ teaspoon salt
• 1/3 cup water

How to:
Soak the cashews overnight or for at least 4 hours. Don’t soak them for more than 12 hours as this will result in a less tasty cheese. Rinse the cashews and throw away the soaking water.

Blend all the ingredients together in a high-powered blender or food processor. I use the small cup on my Nutribullet. You need to keep stopping to scrape the cheese down off the sides of the blender cup, but don’t be tempted to add more liquid as it will result in a cream rather than a cream cheese. If you’re having difficult with it, add an extra teaspoon of lemon juice only.

​That’s it! You have your cream cheese base! 

CREAM CHEESE READY FOR ADD-INS

​Now for the fun part!
Your cheese is ready for add-ins. Here you can go to town and add what you like. If you’re experimenting, the basic recipe makes about 1 & 1/3 cup of cream cheese so if you divide the mixture into 4 equal amounts you can try out 4 different recipes with one batch.  

​There are really no limits to what you can add to cashew cream cheese, but here are some of my favourites.
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These add-ins are for 1/3 cup of cream cheese that fits nicely into a ramekin.

Roasted Red Pepper & Roasted Garlic

• 1 quarter of a roasted red pepper
• 1 teaspoon roasted garlic

ROASTED RED PEPPER & GARLIC

Roasted Garlic & Chives

• 1 teaspoon roasted garlic
• 1 teaspoon chopped chives
• Pinch of sea salt

ROASTED GARLIC & CHIVES

​Mediterranean

• 1 tablespoon chopped, pitted green olives
• 1 tablespoon chopped, pitted black olives
• 1 teaspoon chopped sundried tomatoes

Garnish with a few slices of olives and a sprinkling of oregano.

MEDITERRANEAN

Herbes de Provence

• 2 teaspoons Herbes de Provence

Chives

• 2 teaspoons chopped chives (fresh or dried)

CHIVES

Paprika

• 1 teaspoon paprika

PAPRIKA

Spring Onion

• 2 tablespoons chopped spring onions

​What are YOUR favourites? Drop me a line and let me know!