A platter just isn’t the same without a selection of one, two (or even three) types of cheeses. Cheese is the perfect accompaniment to your Saturday night glass of wine, or popped in your lunchbox with crackers to stave off the afternoon munchies.
There are a variety of options on the market that will allow you to enjoy cheese without dairy.
Plant-based cheese alternatives are becoming popular amongst Australians who have decided to turn to a plant-based diet.
How are plant-based cheese alternatives made?
Plant-based cheese alternatives are made in a variety of different ways depending on the ingredients used. These can be made from the following:
Proteins such as soy, pea, nuts (including cashews, macadamias and almonds)
Vegetable oils (such as coconut or canola oil)
Starches and thickeners
Nutritional yeast
Cultures
One plant-based cheese alternative you can easily make at home is made using cashews and is shown below.
Plant-based cheese recipes
How to make homemade vegan cheese
Method
Step 1 of 3
Place cashews in a bowl and cover with hot water. Stand for at least 2 hours or overnight to soak.
Step 2 of 3
Preheat oven to 180°c. Place garlic on a baking tray and bake for 20 minutes or until soft. Squeeze garlic from skins into a blender.
Step 3 of 3
Drain cashews and place into blender with garlic, oil, zest, lemon juice, vinegar, seasoning and white pepper to taste. Blend until smooth and thick. Transfer to a bowl. Using damp hands, shape cashew mixture into a ball and coat with pepitas and thyme. Gently press into a disc, place on a serving platter and chill. Store cheese, covered, in the fridge for 4 days.