Vegan Cashew Nut Cheese (Queijo de Castanha)
Queijo de Castanha is a rich, creamy plant‑based cheese made entirely from cashew nuts — a staple in Brazilian vegan cooking. It has a smooth, firm texture that slices beautifully, with a mild, slightly tangy flavour very similar to fresh dairy cheese. This recipe uses no animal products, thickeners, or artificial additives; it is naturally creamy, versatile, and perfect served on bread, crackers, in sandwiches, or as part of a cheese platter.
Shared by zoya
Time
15 min
Serves
5
Difficulty
easy
đź›’ Ingredients
- 250g raw cashew nuts (unsalted)
- ½ cup water (or unsweetened plant milk for creamier texture)
- 2 tbsp nutritional yeast (gives cheesy flavour)
- 1 tbsp fresh lemon juice or apple cider vinegar
- 1 tbsp extra virgin olive oil,,, 1 tsp salt
- ½ tsp garlic powder (optional),, ½ tsp onion powder (optional)
- 1 tbsp agar‑agar powder (for firm, sliceable texture) OR 2 tbsp tapioca starch for softer spreadable version
👩‍🍳 Instructions
- 1
Soak the cashews: Place cashews in a bowl, cover with cold water, and soak for at least 4 hours (or overnight) until soft. Drain well.
- 2
Blend: Put drained cashews, water, nutritional yeast, lemon juice, oil, salt, and optional seasonings into a high‑speed blender. Blend until completely smooth and creamy — scrape down the sides as needed.
- 3
Set the texture:
- 4
-For firm sliceable cheese: Dissolve agar‑agar in ¼ cup water, bring to a boil for 1 minute while stirring, then mix quickly into the cashew cream while still warm.
- 5
-For softer spreadable cheese: Just add tapioca starch and blend well — no cooking needed.
- 6
Shape: Pour the mixture into a lightly greased small bowl, mould, or container. Tap gently to remove air bubbles.
- 7
Chill: Cover and refrigerate for at least 6–8 hours (preferably overnight) until fully set and firm.
- 8
Serve: Carefully turn out of the mould, slice, and serve with crackers, bread, fresh herbs, or fruit. Keeps well in the fridge for up to 5 days.