Before going completely plant-based almost 4 years ago, I used to think I could never make the switch because I would miss cheese too much. It turns out I don’t crave it at all. For many, cheese is the last thing to go on their path to a vegan diet. That is why I want to share this delicious plant-based cheese recipe with you. This Spicy Vegan Aquafaba and Cashew Cheese is great as a spread on crackers, on veggies or in a sandwich. Alternatively, it can be frozen and shaved onto pizza, pasta or nachos!
This tasty plant-based cheese will surprise you. It is oil free, gluten free and full of flavour. This cheese is also unique in that it contains aquafaba, a magical ingredient! Never heard of it? It is the liquid from a can of chickpeas! I have been experimenting with this liquid this past week. So far I have made Aquafaba Meringues, Chocolate Aquafaba Mousse, and now this plant-based aquafaba cheese. Next projects might include salad dressings and ice cream. Honestly though, I need to get off of this dessert train!
Obviously this cheese is not made using dairy, making it free of hormones, pesticides, and antibiotics. It is also a humane cheese, as no dairy cow was forcibly impregnated, then torn away from her calf and forced to stand to be milked by a machine day after day. Even though the dairy industry has brainwashed us into thinking that cows live beautiful lives out in a pasture, that is the complete opposite of what they experience.
An older post of mine talks about cheese made from animal milk, its many dangers and why it is one of the most important foods to avoid. You can visit that post by clicking here.
In this podcast, Dr. Neal Barnard discusses why he calls cheese “dairy crack”. “It turns out, cheese produces an opioid-like effect on the brain that is similar to one caused by narcotics.” Dr. Barnard explains how the average American eats 35 pounds of cheese a year! He discusses how cheese has been linked to diseases such as cancer, Alzheimer’s, heart disease and more. He also shares stories of disease recovery with a diet shift away from animal products.
Maybe you will want to let his podcast play while you make this recipe! 😉
Making your own vegan cheese is easy.
If you have never made your own plant-based cheese before, please don’t be intimidated. It is as simple as blending together some ingredients, letting them heat in a saucepan until thickened, then setting up in a bowl in the fridge. Give this Spicy Vegan Aquafaba Cashew Cheese a try. If you’re not into spicy food, just reduce or remove the sriracha spice, or substitute a spice of your liking.
Buying plant-based cheese at the grocery store is very handy and there are some delicious brands out there, but it can get expensive. Making your own is extremely economical, easy and satisfying.
Plant-based cheese can range from $7 to $20 for the same amount as this recipe makes, which is about 1 1/2 cups. Money aside, it is nice to know exactly what is going into your cheese. You can control the fillers, the fat and the salt when you make it yourself. This recipe is completely added oil free. The only fat in it comes from the small amount of cashews. It only takes a few familiar ingredients and some time to let it sit in the fridge to set up.
How to make this tasty, oil free vegan cheese.
Three simple steps:
- blend
- heat
- refrigerate in a bowl
www.thevibrantveggie.com
Ingredients
Instructions
2 comments
Raw cashews? Are roasted ok to use?
You must use raw. 😉
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