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August 8, 2016 By Tiinatuuli 10 Comments

BAKED CASHEW CHEESE WITH LEMON AND ROASTED RED PEPPER

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Baked Cashew Cheese with Lemon and Roasted Red Pepper. Vegan, gluten-free, myberryforest.comIt’s no secret I love to play with color. With all the colors of the rainbow to be exact. Today it’s time to highlight yellow and orange because I made two delicious vegan cheeses (in fact, the best I’ve ever made!): baked cashew cheese with lemon and roasted red pepper. I used cashews as they work perfectly in this recipe to give the right creaminess, and they’re quite mild in taste letting the other ingredients – lemon and roasted red pepper – to shine through. To show you my love for vegan cheese (cashew cheese to be specific), I’ve made a little series – this is Part 1/3 of my Cashew Cheese Series.

The recipe is pretty simple, which is one of the reasons I make this cheese quite often. The other reason is of course the taste – it’s unlike any cheese I’ve ever tasted, because it has more flavor than dairy cheese, and still has cheese-like qualities. This cheese can be used like dairy cheese (except this cheese doesn’t melt) in toasts, salads etc but is a perfect snack on its own too. It is spreadable but still firm, which is why I love to eat it like this: generous slices on top of toast. Featuring the first two mini tomatoes from our garden 🙂

Baked Cashew Cheese with Lemon and Roasted Red Pepper. Vegan, gluten-free, myberryforest.comThe perfect savory & sweet snack for two: toasts with cashew cheese accompanied by sweet toasts with almond butter, coconut cream and berries. Featuring the last pineberries of the season from our garden.

Baked Cashew Cheese with Lemon and Roasted Red Pepper. Vegan, gluten-free, myberryforest.com

BAKED CASHEW CHEESE WITH LEMON AND ROASTED RED PEPPER
Prep time: 4 hours 15 mins
Cook time: 45 mins
Total time: 5 hours
1 cup = 2,4 dl [br] You need two small baking tins appr. 5″ x 5″ / 12,5 cm x 12,5 cm. [br] Prep time includes the passive soaking time of cashews (a minimum of 4 hours). [br] You also need a powerful high-speed blender like Vitamix or similar.
Ingredients
  • [b]Baked lemon cashew cheese[/b]
  • 1 cup soaked cashews
  • 1/3 cup water
  • 2,5 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp ground turmeric
  • 1/4 tsp garlic powder
  • dash of black pepper
  • + 1 tbsp olive oil
  • [br]
  • [b]Baked roasted red pepper cashew cheese[/b]
  • 1/4 heaped cup roasted red pepper (1 small red pepper)
  • 1 cup soaked cashews
  • 1/4 cup water
  • 1,5 tbsp nutritional yeast
  • 1,5 tbsp lemon juice
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • + 1 tbsp olive oil
Instructions
  1. [b]Preparations:[/b] Soak 2 cups of cashews in warm water and 1 tsp salt for a minimum of 4 hours (or overnight). Drain and rinse cashews.
  2. Preheat oven to 440F / 225 C to roast the red pepper.
  3. Cut red pepper in half and scoop out all the seeds. Roast red pepper cut side down on a baking sheet lined with parchment paper for ~15 minutes or until the skin in charred.
  4. Let cool and peel of skin (don’t use the skin). Measure a heaped 1/4 cup to be used in the cheese.
  5. Lower the oven heat to 375F / 190C.
  6. [b]Baked lemon cashew cheese:[/b] Blend all cheese ingredients except the olive oil in a high-speed blender until completely smooth and creamy. Add olive oil and mix it in with a spoon.
  7. Pour the cheese mixture in a small baking tin lined with parchment paper. I used a 5″ x 5″ / 12,5 cm x 12,5 cm tin.
  8. [b]Baked roasted red pepper cashew cheese:[/b] Same as above, blend all ingredients except olive oil in a high-speed blender until smooth and creamy. Add olive oil and mix it in with a spoon. Pour the mixture in a small baking tin lined with parchment paper.
  9. Bake the cheeses ~35 minutes until they are firm. You can also bake the cheeses ~25 min for a softer consistency or more than 35 min for an even firmer texture.
  10. Enjoy these colorful vegan cheeses on top of toast, in salads, in pasta dishes and as a snack on its own!
3.4.3177

 

 

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Filed Under: All recipes Tagged With: cashew cheese, cashews, lemon, red pepper, soaked cashews, turmeric, vegan cheese, vegan toasts

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Reader Interactions

Comments

  1. Natalie | Feasting on Fruit says

    August 8, 2016 at 10:23 pm

    I have this notion in my head that homemade vegan cheese has to be ultra complicated and take like 4 days and 22 steps and bacteria and stuff, but you are slowly breaking that one down for me one homemade cheese recipe at a time. And not only proving that it can be easy, but also that it can be SO pretty <3 These colors are magnificent! And another good way to get in some turmeric. That sweet and savory toast spread look like the perfect snack 🙂

    Reply
    • Tiinatuuli says

      August 14, 2016 at 3:05 pm

      Hello lovely!! I always add turmeric to everything 🙂 But this cheese takes turmeric to a whole new level as it turned really vibrant yellow when baked!! I’m all for homemade vegan cheese right now as I need lots of good snacks. Heheh actually I need snacks all the time anyway. But the best thing about this cheese is that it’s really kid-friendly. My kids don’t like store bought vegan cheeses, so I’m happy to give them an alternative 🙂 Hope your weekend has been fun <3

      Reply
  2. Annelina says

    August 9, 2016 at 9:36 am

    Woow Tiina, this cashew cheese looks soo so good and I love adding nutritional yeast into nut “Cheese”. The orange color makes it even more pretty. Hope you are doing well. All the best. xX, Annelina

    Reply
    • Tiinatuuli says

      August 14, 2016 at 3:07 pm

      Hi sweetie 🙂 Thank you so much! I really love adding nutritional yeast to “cheese” too, and to sauces. It’s a really good seasoning! Hope you’ve had a good relaxing weekend so far 🙂 Lots of love <3

      Reply
  3. Verena says

    August 9, 2016 at 6:44 pm

    That sounds so good, I just made my first Cashew cheese and it was so good! Will try this one for sure! Thank you!

    Reply
    • Tiinatuuli says

      August 14, 2016 at 3:08 pm

      Thank you so much Verena 🙂 I really love all kinds of cashew cheese but baking the cheese gives it such a lovely texture. If you try this recipe, please let me know how you liked it. Happy Sunday <3

      Reply
  4. Krista says

    August 12, 2016 at 3:52 am

    Amazing!!! How long do these keep for? Can they be frozen?

    Reply
    • Tiinatuuli says

      August 14, 2016 at 3:10 pm

      Thank you Krista! I’d say they keep well for at least 4 days in a well sealed container. I’ve just frozen this for the first time, and don’t have results yet 🙂 But I think it will be perfect e.g.in pasta sauces or on top of pizza. Happy day to you!

      Reply
      • Krista says

        August 14, 2016 at 3:55 pm

        Awesome! I’ll definitely be making this once I finish my juice cleanse. Thanks for the inspiration!!

        Reply
        • Tiinatuuli says

          August 15, 2016 at 7:18 am

          Thank you so much for the lovely comment 🙂 And awesome that you’re doing a juice cleanse!! Have a wonderful new week!

          Reply

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Tervetuloa marjametsään! Blogissa pohdiskelen kaikkea kokonaisvaltaiseen hyvinvointiin, luontoon, luovuuteen ja muuhun sielunravintoon liittyvää. Täällä myös syödään maukasta kasvisruokaa, usein vegaanista ja joskus myös gluteenitonta. Blogia kirjoitan minä, Tiina, kolmen lapsen äiti Etelä-Suomesta. Täältä voit lukea lisää minusta.

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Tiina is a mom of three living in Southern Finland. She's a recipe & content creator, cookbook author and holistic health coach with a focus on plant-based foods.

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