Cheese lovers might not approve my post.

I consider myself lucky as I am well with goat or sheep dairy products whereas cow milk products don’t agree with me. A friend of mine, who is vegan, introduced me to an almond feta cheese and I loved it.

After a few experiments, I found that a texture of cashews are more to my liking for the vegan feta cheese option. I have other recipes with cashew as an ingredient and you can find more information on this product there, for example lemon and cashew dessert .

Here I am, publishing the final version of my new recipe, please enjoy!

Vegan Cashew Feta Cheese.

Ingredients:

2 cups raw cashews
1/2 tsp Celtic sea salt
2 tbsp Apple Cider Viner ACV (live)

Dressing:
3/4 cup virgin olive oil
3 cloves garlic, finely sliced
2 soft rosemary, chopped
a few dill sprigs, chopped
1/4 lemon, sliced
1 tsp pepper corns

*a glass jar min 400ml/14oz; a tray or a container about 30cm12inch x 40cm/16inch.

Method:

1. Overnight, soak the cashews in the filtered water, also infuse the oil with all the dressing ingredients.
2. On the next day, rinse and process cashews in the food processor with salt and ACV until smooth and fine.
3. Place baking paper on the tray or container, transfer processed cashews and make an even layer about 2cm/0.7inch thick. Cover airtight and leave in the room for a few hours then transfer to the refrigerator for 2-3 days.
4. Cut the whole cashew layer into the cubes.
5. Place the herbs from the infused oil into a glass jar and fill the jar with the cashew cheese pieces, then pour the oil over it. Refrigerate before consuming.

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