{"id":165696,"date":"2025-10-07T12:56:16","date_gmt":"2025-10-07T10:56:16","guid":{"rendered":"https:\/\/tauroessiccatori.com\/?post_type=tauro_recipe&#038;p=165696"},"modified":"2026-08-31T14:42:07","modified_gmt":"2026-08-31T12:42:07","slug":"cheese-veganacardo-al-parmesan","status":"publish","type":"tauro_recipe","link":"https:\/\/www.tauroessiccatori.com\/en\/ricette\/varie\/formaggio-vegano-dallanacardo-al-parmigiano\/","title":{"rendered":"Vegan cheese: from cashew to \u201cparmesan\u201d!"},"content":{"rendered":"<p class=\"isSelectedEnd wp-block-paragraph\">With some dried fruit and just a few other ingredients, you can make a <strong>vegan cashew cheese<\/strong>, full of flavour and firm in texture, to be used grated or in flakes as a plant-based alternative to traditional mature cheese.<\/p>\r\n<p class=\"isSelectedEnd\">Drying allows the water to be gradually removed from the mixture, concentrating its flavour and texture. It is one of many examples of how a <a href=\"https:\/\/www.tauroessiccatori.com\/en\/wiki-drying\/how-to-use-a-food-dehydrator\/\">food dehydrator can be used<\/a> \u00a0not just for fruit and vegetables, but also for creative dishes, doughs and plant-based recipes.<\/p>\r\n<h2>Ingredients<\/h2>\r\n<p class=\"isSelectedEnd\">For about <strong>350 g of vegan cheese<\/strong>:<\/p>\r\n<ul data-spread=\"false\">\r\n<li>250 g of mixed nuts, including <strong>cashew nuts and pine nuts<\/strong><\/li>\r\n<li>250 ml of water<\/li>\r\n<li>2 tablespoons of nutritional yeast flakes<\/li>\r\n<li>\u00bc teaspoon of salt<\/li>\r\n<li>thinly sliced shallot<\/li>\r\n<li>lemon<\/li>\r\n<\/ul>\r\n<h2>Procedure<\/h2>\r\n<p class=\"isSelectedEnd\">Put the <strong>cashew nuts, soaked for about 4 hours<\/strong>. Once this time has elapsed, drain them and blend them together with the pine nuts, nutritional yeast, salt, shallot and lemon.<\/p>\r\n<p class=\"isSelectedEnd\">Gradually add the necessary amount of water until you have <strong>a thick, creamy and smooth mixture<\/strong>. As a rough guide, 250 ml should be enough, but the amount may vary slightly depending on the consistency of the ingredients.<\/p>\r\n<p class=\"isSelectedEnd\">Then spread the mixture out on the dehydrator trays to form an even layer.<\/p>\r\n<p class=\"isSelectedEnd\">For creamy or particularly moist mixtures, it is advisable to use a <a href=\"https:\/\/www.tauroessiccatori.com\/en\/domestic-dehydrators\/accessories\/non-stick\/drysilk\/\">DrySilk non-stick sheet<\/a>, designed specifically to dry pur\u00e9es, water-based mixtures and foods that might stick to or pass through the holes in the baskets.<\/p>\r\n<p class=\"isSelectedEnd\"><strong>Spread the mixture as evenly as possible:<\/strong> This will allow the air to circulate evenly, making it easier to achieve a consistent texture throughout the mixture.<\/p>\r\n<h2>Programme<\/h2>\r\n<p class=\"isSelectedEnd\">Started <strong>Biosec with the P1 programme<\/strong> and leave to dry for approximately <strong>16\u201320 hours<\/strong>.<\/p>\r\n<p class=\"isSelectedEnd\">P1 is Biosec\u2019s automatic and versatile programme, which reaches a maximum temperature of 55 \u00b0C. You can find out more about how it works and its features in the guide to <a href=\"https:\/\/www.tauroessiccatori.com\/en\/biosec-manual\/use-of-programmes\/\">Biosec drying programmes<\/a>.<\/p>\r\n<p class=\"isSelectedEnd\">After about <strong>6\u20138 hours<\/strong>, once the surface of the mixture is dry enough, turn it over gently and continue drying the other side.<\/p>\r\n<p class=\"isSelectedEnd\">The P1 programme has a longer automatic duration, but for this preparation <strong>It is not necessary to wait until the cycle is completely finished<\/strong>: Check the mixture and stop drying it once it has reached the desired consistency.<\/p>\r\n<p class=\"isSelectedEnd\">For a softer, more compact result, you can stop earlier; if you prolong the process, however, you will obtain a product <strong>drier and crumbly, also suitable for crumbling or grating<\/strong>.<\/p>\r\n<p class=\"isSelectedEnd\">As with all dried mixtures, the time given is a guide only: the thickness of the mixture, the amount of water used and the ambient humidity may affect the actual duration of the process.<\/p>\r\n<h2>Conservation<\/h2>\r\n<p class=\"isSelectedEnd\">Once the desired level of dryness has been achieved, store the vegan cheese in <strong>a tightly sealed glass container<\/strong>, away from light, heat and moisture.<\/p>\r\n<p class=\"isSelectedEnd\">Before putting it away, make sure there are no areas that are still too damp, especially if you have chosen a very compact texture. For more information on this stage, please refer to the guide on <a href=\"https:\/\/www.tauroessiccatori.com\/en\/wiki-drying\/how-to-preserve-dried-food\/\">how to store dried food properly<\/a>.<\/p>\r\n<p>The result is a vegetable-based product with an intense flavour, which can be used in flakes, crumbled or grated to enhance pasta, salads, vegetables and many other dishes.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><i>Recipe by Sara Cargnello<\/i><\/p>","protected":false},"excerpt":{"rendered":"<p>A simple recipe for making vegan cashew cheese with Biosec: find out about the ingredients, drying times and the ideal texture.<\/p>","protected":false},"featured_media":0,"template":"","meta":{"_acf_changed":false},"recipe_category":[75],"recipe_tag":[78,79],"class_list":["post-165696","tauro_recipe","type-tauro_recipe","status-publish","hentry","recipe_category-varie","recipe_tag-raw-vegan","recipe_tag-sport-natura"],"acf":[],"yoast_head":"<!-- This site is optimized with the 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