Vegan Cashew & Soy Cheese
Make Vegan Cashew & Soy Yoghurt using our Non-Dairy, Vegan Yoghurt Culture.
You Will Need The Following Items
- A yoghurt maker large enough to hold one litre of milk.
- A stainless steel pot or pyrex bowl for pasteurising your cashew and soy milk mixture.
- A dairy thermometer
- A sealed whisk
- Measuring spoons
- 3 to 3 1/2 cups of whole raw chashews
- 1 litre of soy milk
- 1 dose of Yoghurt Starter Culture
- Teaspoon sugar
- Cheese Salt to taste
Note: The amount of culture used for one litre is VERY SMALL.
- Soak your cashew nuts in boiling hot non-chlorinated water for one hour, covered.
- Drain and rinse the cashews.
- Blend the cashews with approximately half a litre of soy milk, on high speed for about three to five minutes.
- Pour the soy milk and cashews through a sieve into a stainless steel pot or pyrex bowl to catch any large pieces of cashew nut remaining, if there are. Blend for longer next time if any pieces of nuts are there.
- Mix in 1 teaspoon of sugar.
- Heat this mixture to 75° C plus, stirring constantly on the stove, or placed in a microwave, to pasteurise it.
- Pour the balance of the soy milk into the pot or bowl to help cool the milk to between 37° and 43° C. Sit you pot or bowl into cold water to speed this up if needed
- Place into a yoghurt maker.
- Add your starter culture and mix well to ensure the culture is evenly distributed.
- Maintain the milk mixture between 37° and 43° C for 24 hours.
- Salt to taste.
Your soft cheese can now be flavoured if you wish. We have tried sweet chilli sauce and crushed garlic with ground black pepper with great success.
If using an EasiYo yoghurt maker, do not fill the external container so high with boiling water as to have it come into direct contact with the internal container, as this will cause the temperature to rise too high, scalding and killing the culture. Just fill it to the level of the baffle (red shelf). This will give you the benefit of a heat reservoir without risking killing the culture. Monitor the temperature if concerned and replace the hot water when needed.
The yoghurt culture grows by eating the available sugars or carbohydrates and turning them into an acid. If you like a more acidic yoghurt feel free to add a larger amount of sugar. If your soy milk does not have enough sugar in, the culture will not thrive.
If you are getting particularly good results with a variation on the above recipe and directions please share it with us.