Vegan cashew cheese with dried tomatoes and spices recipe with photos step by step

Ingredients

	cashew nuts — 250 g
	ground paprika — 2 tsp .
	thyme — 0.5 tsp.
	dried oregano — 1 tsp.
	dried ground garlic — 1h.l.
	dried ground tomatoes — 1 tsp.
	salt, pepper — to taste
	water — 1 tbsp . l .

The ideal cheese for use in different recipes, as well as for consumption in its pure form. And it is also very useful, as it retains all the useful properties.

2 tsp ground paprika

0.5 tsp thyme

1 tsp dried oregano

1h.l. dried ground garlic

1 tsp dried ground tomatoes

to taste salt, pepper

1 tbsp water

How to Make Vegan Cashew Cheese with Dried tomatoes and spices

An incredibly simple recipe for making vegan cashew cheese that will not leave any gourmet indifferent!

Step-by-step recipe

1.	Soak the cashews in cold water for at least 4 hours. Then throw it into a colander, drain the excess water.
2.	Grind the cashews in a blender, add 1 tablespoon of water. Mix well.
3.	Add spices: oregano, thyme, garlic, paprika, you can add suneli hops, the main thing is that all the spices are dried. Otherwise, the cheese will not be stored for a long time.
4.	Add dried tomatoes. If you could not find ready-made in the seasoning department, you can dry the tomatoes yourself. To do this, take tomatoes, preferably hard, wash thoroughly, wipe, cut into 6 parts, remove the core. It can be used to make tomato paste. And all the slices can be dried. To do this, we put baking paper on a baking sheet, put tomatoes on it, cut up like boats, and send them to the oven for 10 minutes. Then we take out the tomatoes and turn everything upside down to pour out all the accumulated juice, and again for 10 minutes in the oven. After 10 minutes, we take out the baking sheet again and turn the tomatoes over again, and put them in the oven for 5-6 hours to dry at a temperature of 60-70 degrees. The oven door can be opened slightly so that excess moisture evaporates. Do not set a high temperature, otherwise they will simply cook. Readiness will be visible to the naked eye: all moisture will evaporate, tomatoes will shrink and will be dry to the touch. It remains only to grind them with a blender. This can be done in advance, and when preparing dishes, use a ready-made blank.
5.	We put our cheese in a glass container, cover it with gauze and put a load on top, for example, a liter jar with salting. We put it in the refrigerator for 4 hours. During this time, the cheese will take shape under the yoke.
6.	Cheese is stored in the refrigerator, but it is recommended to store it no longer than 2 weeks. When serving on the table, you can decorate with different greens. Bon Appetit!

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