I LOVE cashew nut cheese - and as a person who used to consume a lot of cheeses and had a thing for French and Italian and Spanish cheeses, I can say I don’t miss eating them at all as long as I can have all the cashews ones I can 🥰 so delish and so decadent. Next level tuna melts (with Vuna or chickpeas tuna) is my comfort food.
I would like a recommendation please on the best blender. I have the Bullet Blender which seems to liquify rather than blend. Therefore, my first batch, following the recipe exactly, came out of the blender like a sour cream, not something I could roll into log.
I would greatly appreciate the name of a professional-level blender. I need it for vegan cheeses, dips such as hummus & muhammara and tapenades, also for soups, stews and sauces.
Thanks for this recipe. I've tried it and it is delicious. I have a question tough. At the end of the recipe you said to refrigerate for 24-48 hours to let the flavors infuse. But olive oil solidify in the fridge. Do I need to store it out of the fridge after the first 24-48 hours ? Again thanks for the recipe.
Thank you so much for sharing Chef Alexis. I have had making cashew nut cheese on my to do list for a while now, but I am definitely going to try your recipe instead of any other.
Thank you so much for sharing Chef Alexis. I have had making cashew nut cheese on my to do list for a while now, but I am definitely going to try your recipe instead of any other.
Thank you so much for sharing Chef Alexis. I have had making cashew nut cheese on my to do list for a while now, but I am definitely going to try your recipe instead of any other.
Thank you so much for sharing Chef Alexis. I have had making cashew nut cheese on my to do list for a while now, but I am definitely going to try your recipe instead of any other.
I can’t wait to try this, looks so delicious, thank you for sharing this with us 🌱🌱🌱
I made this - it’s incredible! It tasted fabulous even before I air cured it - absolutely delectable!
I LOVE cashew nut cheese - and as a person who used to consume a lot of cheeses and had a thing for French and Italian and Spanish cheeses, I can say I don’t miss eating them at all as long as I can have all the cashews ones I can 🥰 so delish and so decadent. Next level tuna melts (with Vuna or chickpeas tuna) is my comfort food.
I would like a recommendation please on the best blender. I have the Bullet Blender which seems to liquify rather than blend. Therefore, my first batch, following the recipe exactly, came out of the blender like a sour cream, not something I could roll into log.
I would greatly appreciate the name of a professional-level blender. I need it for vegan cheeses, dips such as hummus & muhammara and tapenades, also for soups, stews and sauces.
Thanks for this recipe. I've tried it and it is delicious. I have a question tough. At the end of the recipe you said to refrigerate for 24-48 hours to let the flavors infuse. But olive oil solidify in the fridge. Do I need to store it out of the fridge after the first 24-48 hours ? Again thanks for the recipe.
The cashew nut cheese goes into the olive oil *after* drying it for 24-48 hours in the fridge.
Thank you so much for sharing Chef Alexis. I have had making cashew nut cheese on my to do list for a while now, but I am definitely going to try your recipe instead of any other.
Thank you so much for sharing Chef Alexis. I have had making cashew nut cheese on my to do list for a while now, but I am definitely going to try your recipe instead of any other.
Thank you so much for sharing Chef Alexis. I have had making cashew nut cheese on my to do list for a while now, but I am definitely going to try your recipe instead of any other.
Thank you so much for sharing Chef Alexis. I have had making cashew nut cheese on my to do list for a while now, but I am definitely going to try your recipe instead of any other.
I can’t wait to try this as giving up cheese is something I struggle with. I’ll keep you posted 👌