Vegan Cashew Cheese - SK Khazana Yes you can make cheese without milk – try this and you are sure to like it This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 13 Jun 2020 in Recipes Course New Update Main Ingredients Cashewnuts, Rock salt (sendha namak) Cuisine Fusion Course Dips Prep Time 15-20 hour Cook time 0-5 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Vegan Cashew Cheese - SK Khazana 1 cup Cashewnuts soaked in water for 6-8 hours to taste Rock salt (sendha namak) Method Drain the cashewnuts and transfer into a blender jar. Add ¼ cup water and blend well. Add enough water to blend to smooth paste. Transfer the prepared mixture into bowl, cover and keep it on the kitchen counter for 6-8 hours. Once the cheese is fermented it is ready for use. You can refrigerate it for up to 10 days. Before use, add rock salt and mix well. You may also dried herbs, fresh herbs or finely chopped vegetables and use as desired. #Cashewnuts #Rock salt (sendha namak) Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article