Cashewkäse | Cashew Cheese

English version below

Getestet und für gut befunden! Dieser Cashewkäse hat im Vergleich zum Cashew Moxxarella eine sehr kurze Vorbereitungszeit: Ca. 20-30 Minuten Vorbereitung und (mindestens) eine Stunde Kühlzeit im Kühlschrank. Der Käse kann super 1-2 Tage im Voraus vorbereitet werden und im Kühlschrank lagern.

PS.: Das ist ein weicherer Käse, den man schneiden und dann verstreichen kann.

Vegan Mozzarella? Moxarella!

Die deutsche Übersetzung findet ihr unter dem englischen Rezept!

 

When Mr. Squirrel first made this moxarella, I wasn't home and couldn't quite understand the excitement he transported via facebook. Then I came home and had to agree. This moxarella is amazing! It might look a bit intimidating at first, but... it's not. :) You will need a bit of time, though, as you need to soak the cashews and you'll need about 24h to let the yoghurt bacteria do their thing.

This make quite a bit of mozzarella/moxarella, but stored in salted water, it has survived about a week in our fridge. We don't really have any test result for the time afterwards because we ate up every last bit.

Mr. Squirrel didn't just make this up, he based the recipe on this one by Miyoko Schinner.

Cashew feta - oh yeah!

Inspired by my friend Hanna over at Food by Hon, I made cashew "feta" again. It's just too good!
I made some slight changes to her amazing recipe.

Die DEUTSCHE ÜBERSETZUNG findet ihr unter dem englischen Rezept!

Ingredients:

• 200 g cashews (soaked in water for 4+ hours!)
• 125 ml water (+ a little extra to prepare the agar agar)
• 1 tablespoons apple cider vinegar
• 3 tablespoons yeast flakes
• 2 tablespoons olive oil (plus a little extra to grease up a form)
• 2 teaspoons salt
• 40ml lemon juice
• 1 1/2 teaspoons agar agar (not "Agartine" or any other 1:1 gelatin replacement)