How to Make Vegan Cheese
To make herbed vegan cheese, start by blending soaked cashews, garlic cloves, garlic powder, lemon zest, lemon juice, water, nutritional yeast, sea salt, and olive oil in a food processor. Keep blending the ingredients until the mixture becomes creamy. Then, wrap the mix in a cheesecloth and put it in a strainer and bowl. Set the bowl in the refrigerator for up to 12 hours to let it strain. Once the mix turns into a solid block, either eat the cheese or refrigerate it to save for later.
Soak the cashews overnight. Place 2 cups (285 grams) of raw cashews into a bowl. Fill the bowl with enough water to cover the nuts. Cover the bowl with plastic wrap, then tuck it into the fridge. Leave it there overnight. Drain and rinse the cashews. Pour the cashews into a colander that's been set into the sink. Rinse the cashews with cool water until the water runs clear. Shake the colander to get rid of any excess water. Place the cashews into a food processor with all of the ingredients. This includes the minced garlic, garlic powder, lemon zest, lemon juice, water, nutritional yeast, sea salt, and olive oil. Don't add the fresh dill just yet. Blend the ingredients together for 5 minutes until creamy. It will take about 5 minutes for the cheese to get a creamy texture. Every so often, pause the blender, and use a rubber spatula to scrape any unblended mixture down the sides of the bowl. Use this opportunity to taste the cheese and make any adjustments. If you want a more cheese-like flavor, add more nutritional yeast. If you want a little extra tang, add more lemon zest. If you want a sharper taste, add some more garlic powder. If the cheese needs more overall flavor or balance, add a dash of sea salt. Wrap the cheese with 2 layers of cheesecloth. Set a fine, mesh strainer into a large bowl. Line it with 2 pieces of cheesecloth or a clean tea towel. Scoop the cheese into the lined strainer with a rubber spatula, then bundle the cheesecloth around the cheese. Twist the excess cheesecloth into a rope and secure it with a rubber band. Refrigerate the cheese for 6 to 12 hours. Set the cheese back down into the strainer, then carry the bowl over to the fridge. Tuck the bowl into the fridge, and leave it there for 6 to 12 hours. This will allow the excess water to drain away. The cheese is ready when it holds its shape. Unwrap the cheese, then coat it with chopped dill, if desired. Unwrap the cheesecloth first. Reshape the cheese into a disk using your hands. If you want to give it a little more flavor, use your hands to press the chopped dill into the sides of the cheese. Do not over handle the cheese, or it will fall apart. Serve the cheese, and refrigerate it after 1 to 2 hours. This type of cheese can hold its form, but only for 1 to 2 hours. After that, it will need to be refrigerated to solidify again. Enjoy the cheese within 5 days. Place the cashews into a food processor. You will need 3/4 cup (105 grams) of raw, whole cashews. Do not soak them ahead of time. Add the yeast, salt, and garlic powder. You will need 3 tablespoons (25 grams) of nutritional yeast, 3/4 teaspoon of sea salt, and 1/4 teaspoon of garlic powder. Blend the ingredients until they form a grainy powder. Every so often, pause the food processor, and scrape any unblended mixture down the sides of the bowl. Keep pulsing and scraping until the mixture is grainy. Store the cheese in an airtight container in the fridge. Once you have a grainy mixture, your cheese is ready to use. Pour the cheese into an airtight container, such as a jar, and store it in the fridge. The cheese will last for 2 to 3 weeks. You should throw it out once it starts to look moldy or taste rancid. You can use this cheese on breadsticks, pizza, and even pasta. Soak the cashew nuts overnight. Place 1¾ cups (250 grams) of raw cashews into a bowl. Fill the bowl with enough water to cover the nuts. Wrap a sheet of plastic wrap over the bowl, then place the bowl into the fridge. Leave the bowl in the fridge overnight. Drain and rinse the cashews. Remove the bowl from the fridge and pull the plastic wrap off. Place a colander in the sink, then pour the cashews inside it. Rinse the cashews using fresh water, then shake the colander to remove any excess water. Place the cashews, yeast, and lemon juice into a food processor. Place the drained and rinsed cashews into the food processor first. Next, add 2 tablespoons (17 grams) of nutritional yeast and the juice of 1 lemon. Hold off on the chives for now. Blend the ingredients until everything is smooth. This will take about 5 minutes. Every so often, pause the food processor, and scrape any grainy mixture towards the bottom with a rubber spatula. This will help the cheese blend more evenly. Scoop the cheese into a bowl. Remove the blades from the food processor, then use a rubber spatula to scrape the cheese into a bowl. If you want to give the cheese a little more flavor, stir in 2 to 3 chopped chives. Cover and refrigerate the cheese for 1 hour. Wrap a sheet of plastic wrap over the bowl. Place the bowl into the fridge, and leave it there for 1 hour. This will allow the cheese to become firmer. Use the cheese within 3 to 4 days. If you want to, you can transfer the cheese into a smaller bowl. You can even reuse a plastic tub from a previous container of cheese. Keep the cheese in the fridge when you are not eating it. Cook the cashews for 10 to 15 minutes to soften them. Fill a small saucepan with water, then add ½ cup (70 grams) of raw cashews. Set the saucepan on the stove, and bring it to a boil over medium-high heat. Cook the cashews for 10 to 15 minutes, or until they turn soft. This cheese is not the same as fresh, non-vegan mozzarella. It is more like a dip. Drain and rinse the cashews. Set a colander into the sink, then pour the cashews into the colander. Let the water drain, then pour fresh water over the cashews. Jiggle the colander to shake off any excess water. Place the cashews and remaining ingredients into a food processor. Add the cashews to the food processor first. Next, pour in 1 cup (240 milliliters) of water and 1 teaspoon of apple cider vinegar. Add 3 tablespoons and 2 teaspoons (27 grams) of tapioca flour/starch and 1 tablespoon (8.5 grams) of nutritional yeast. Season the mixture with ½ teaspoon of sea salt and ¼ teaspoon of garlic powder. Tapioca starch and tapioca flour are the same thing. Do not substitute any other type of flour or starch. The tapioca is the key to the gooey texture. Blend the ingredients until the cheese is smooth. This may take up to 5 minutes. Every so often, stop the food processor, and scrape any unblended mixture down the sides of the bowl and towards the bottom. Keep blending until everything is smooth. Don't be alarmed if the cheese is watery at this point. The next step will thicken it back up. Cook the cheese over medium-high heat for about 5 to 6 minutes. Pour the cheese back into the small saucepan. Cook it over medium-high heat, stirring occasionally, until it starts to turn clumpy and gooey, about 5 to 6 minutes. The cheese may bubble at first, but then it will start to thicken. Serve the cheese hot, and store any leftovers in the fridge. This cheese makes a perfect dip for vegetables and pita chips. You can also pour it over a vegan pizza, and add your desired toppings. Refrigerate any leftover cheese in a covered container. Reheat the cheese over medium heat, stirring often. If it is too thick, stir in 1 tablespoon (15 milliliters) of water at a time until it thins out. Enjoy the cheese within 2 to 3 days. 
Soak the cashews overnight. Drain and rinse the cashews. Place the cashews into a food processor with all of the ingredients. Blend the ingredients together for 5 minutes until creamy. Wrap the cheese with 2 layers of cheesecloth. Refrigerate the cheese for 6 to 12 hours. Unwrap the cheese, then coat it with chopped dill, if desired. Serve the cheese, and refrigerate it after 1 to 2 hours. Place the cashews into a food processor. Add the yeast, salt, and garlic powder. Blend the ingredients until they form a grainy powder. Store the cheese in an airtight container in the fridge. Soak the cashew nuts overnight. Drain and rinse the cashews. Place the cashews, yeast, and lemon juice into a food processor. Blend the ingredients until everything is smooth. Scoop the cheese into a bowl. Cover and refrigerate the cheese for 1 hour. Use the cheese within 3 to 4 days. Cook the cashews for 10 to 15 minutes to soften them. Drain and rinse the cashews. Place the cashews and remaining ingredients into a food processor. Blend the ingredients until the cheese is smooth. Cook the cheese over medium-high heat for about 5 to 6 minutes. Serve the cheese hot, and store any leftovers in the fridge. 