Spreadable and Feta Vegan Cheese

How easy was to make this vegan cheese! I hadn’t make vegan cheese before beacuse I thought it was complex but after using this method, I can make vegan cheese frequantly. Even though, I am not a cheese lover, it is a good idea to have this food in your refrigerator. It serves as a spread for crackers, pretzels or toasts and also as feta cheese on salads.

I was never a cheese lover. When transitioning to a vegetarian or vegan lifestyle, most people have difficults on stop eating cheese. But I simply stop consuming it, and even did not get a craving of it. But making vegan cheese intrigue me so I made this one from Dates and Avocados (recipe adapted). Your essential ingredients are nuts (soaked), any spice for flavor and a probiotic capsule. You basically blend them and let it sit for 24hrs and voilaaa!

Ingredients:

2 cups cashews (soaked)

3T water

2 probiotic capsules (only use the powder inside)

1/2 tsp sea salt

optional spicces: garlic, paprika, basil, oregano, curry, turmeric

*I did not have nutritional yeast but if you have it, you can add 2tsp. It will boost a cheese flavor*

Procedure:

1- In a food processor blend the cashews with the water until having a creamy consistency. Then, add the probiotic powder and spices

2- Transfer the batter into a cheese cloth and close it.

3- Let it sit for 24 hrs. After that check that it smells good (more less like cheese) and that it looks good also.

4- Store in the refrigerator until chill (more less for 30 mins).

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