I found this recipe for sliceable dairy-free cheese a while back on a forum and finally made it the other day.  It seemed like every time I looked at it, it just seemed too complicated but I think that was just a first impression.  It is actually very simple and tastes pretty darn good. It is soft but still sliceable and resembles a white, mild cheese like Montery Jack.

The great thing about it is it is free of casein (milk protein), which many of the commercial dairy-free cheeses contain.  The only cheese I have found that is actually free of casein is from Galaxy Foods.

It does contain cashews, so it won’t work for people who are nut-free.  And there are a few changes I would make based on my first experiment with it.  It seems as though I can never follow a recipe exactly so I also made some changes as I made it.  I’ll add these changes below in the recipe.

I made chicken burritos the night I made the cheese and it was really great on them!  It really added some nice creaminess and cheesiness to the burritos!

I haven’t tried this yet but the recipe says you can freeze the cheese and then shred it for pizza cheese.

Another tip from the recipe is for making the cheese to resemble American or cheddar cheese:  blend in 1/4 cup pimentos and 1 tsp paprika to the recipe. (see tips below)

The original recipe is called Sliceable Cashew Cheese and it is from Best Gourmet Recipes from the chefs of Five Loaves Deli and Bakery by Neva Brackett.  This is the original recipe with my changes:

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