TRADE PROJECT

RIFT VALLEY TECHNICAL TRAINING INSTITUTE

DEPARTMENT: APPLIED SCIENCE

TITLE: PRODUCTION OF VEGAN CHEESE FROM CASHEW NUTS
PROJECT CODE: 2913
YEAR: 2024
PRESENTED BY: CARREN CHELAGAT
ADMISSION NO: 121R02781
CENTER: R.V.T.T.I
CENTER CODE: 534101
PRESENTED TO: KENYA NATIONAL EXAMIONATION COUNCIL FOR PARTIAL
FULFILLMENT OF AWARD OF DIPLOMA IN FOOD SCIENCE AND
TECHNOLOGY.
SUPERVISOR: MR BENARD MARETE
 DECLARATION
STUDENT

I hereby declare that this project is my original work and has never been presented before for
the award of either certificate, diploma or degree in any other institution/college.
CARREN CHELAGAT

SIGN: …………………………………...

DATE: ………………………………….

SUPERVISOR

This design project has been submitted for examination with my approval as the college
supervisor.

MR BENARD MARETE

SIGN: ……………………………………

DATE: …………………………………...
 DEDICATION
This work is dedicated to the almighty God and to my family for their immerse support
throughout this course
 ACKNOWLEDGEMENT
My profound gratitude goes to the almighty God for the guidance and help given me throughout
this course especially in hard times. I further appreciate the immerse efforts of my supervisor,
without whom this work would not have materialized. Gratitude also goes to classmates,
discussion groups, members for their inputs and directions. I also thank my parents for the
support and love they have shown towards my education and career to date. In addition,
department especially my immediate supervisor for their support. I further wish to express
appreciation for the support given to me in all ways by my family, without them, this course
would have been nearly impossible. Finally, I cannot forget the contribution of the staff of the
Institute in helping me complete this course.
 ABSTRACT
The growing demand for plant-based and lactose-free alternatives has led to the exploration of
various methods for producing vegan cheese. This study investigates the production of vegan
cheese using cashew nuts, focusing on the development of a method that replicates the taste,
texture, and nutritional profile of traditional dairy cheese. Cashew nuts are selected for their
creamy consistency and rich nutrient content, including healthy fats, proteins, vitamins, and
minerals. The process involves soaking the nuts to soften them, blending them with ingredients
such as nutritional yeast, agar-agar powder, lemon juice, and apple cider vinegar to enhance
flavor and texture, and allowing the mixture to set in molds. The resulting vegan cheese is
evaluated for its sensory attributes, nutritional composition, and shelf life. The findings suggest
that cashew nuts can effectively be used to produce a high-quality vegan cheese that meets
consumer expectations for flavor and texture while providing a nutritious alternative to dairy
cheese. This study contributes to the growing field of plant-based foods and offers a sustainable,
health-conscious option for those adhering to vegan diets or seeking dairy-free products.
 Contents
TRADE PROJECT...........................................................................................................................................1
DECLARATION..............................................................................................................................................2
DEDICATION................................................................................................................................................3
ACKNOWLEDGEMENT.................................................................................................................................4
ABSTRACT....................................................................................................................................................5
1. INTRODUCTION.......................................................................................................................................8
1.1 Statement of the Problem.................................................................................................................8
1.2 Objectives of the Study......................................................................................................................9
1.2.1 General Objectives......................................................................................................................9
1.2.2 Specific Objectives......................................................................................................................9
1.3 Hypothesis.......................................................................................................................................10
The production of vegan cheese from cashew nuts will yield a product that is comparable in taste,
texture, and nutritional value to traditional dairy cheese. Additionally, it will be well-received by
consumers, particularly those seeking plant-based and lactose-free alternatives...............................10
1.4 Significance of the Study..................................................................................................................10
2. CASHEW NUT.........................................................................................................................................12
2.1 Botanical Description.......................................................................................................................12
2.2 Nutritional Composition..................................................................................................................13
Macronutrients..................................................................................................................................13
Micronutrients...................................................................................................................................13
Phytochemicals and Antioxidants......................................................................................................14
2.3 Nutritional Significance....................................................................................................................15
3. VEGAN CHEESE......................................................................................................................................16
Introduction...........................................................................................................................................16
Types of Vegan Cheese..........................................................................................................................16
Nutritional Benefits...............................................................................................................................16
Production Process................................................................................................................................17
Sensory Characteristics..........................................................................................................................17
Applications...........................................................................................................................................18
Market and Consumer Trends...............................................................................................................18
Challenges and Future Directions..........................................................................................................19
Conclusion.............................................................................................................................................19
4. AREA OF STUDY.....................................................................................................................................20
4.1 Collection of Materials.....................................................................................................................20
4.2 Methodology...................................................................................................................................21
4.3 Variables..........................................................................................................................................23
4.3.1 Dependent Variables................................................................................................................23
4.3.2 Independent Variables..............................................................................................................24
4.4 Sensory Evaluation..........................................................................................................................25
4.5 Experimental Design and Statistical Analysis...................................................................................26
4.5.1 Experimental Design:................................................................................................................26
4.5.2 Statistical Analysis:....................................................................................................................27
5. RESULT AND DISCUSSION......................................................................................................................29
Results...................................................................................................................................................29
Production Process:...........................................................................................................................29
Sensory Evaluation:...........................................................................................................................29
Nutritional Analysis:...........................................................................................................................29
Discussion..............................................................................................................................................30
Sensory Evaluation Interpretation:....................................................................................................30
Nutritional Analysis Implications:......................................................................................................30
Challenges and Future Directions:.....................................................................................................30
Conclusion:........................................................................................................................................30
6.CONCLUSION..........................................................................................................................................32
 1. INTRODUCTION

The increasing shift towards plant-based diets has fueled the demand for innovative food
alternatives that are both nutritious and environmentally friendly. Among these alternatives,
vegan cheese has emerged as a popular choice for those seeking dairy-free options. Cashew nuts,
known for their creamy texture and rich nutritional profile, have become a favored base for
producing high-quality vegan cheese. This document explores the production process of vegan
cheese from cashew nuts, highlighting the benefits, methodologies, and potential market impact
of this sustainable and health-conscious product. As consumers become more aware of dietary
and environmental impacts, the development of plant-based cheese offers a promising solution to
meet the evolving needs of the modern food landscape. Vegan cheese, made from plant-based
ingredients, offers a cruelty-free and environmentally friendly alternative to traditional dairy
cheese. Cashew nuts, with their creamy texture and neutral flavor, are ideal for creating a
versatile and delicious vegan cheese. This document explores the process of producing vegan
cheese from cashew nuts, highlighting the nutritional benefits, production methods, and potential
applications.

1.1 Statement of the Problem

The increasing prevalence of lactose intolerance, dairy allergies, and the rising adoption of vegan
lifestyles have created a significant demand for high-quality, plant-based cheese alternatives.
Traditional dairy cheese, while widely consumed, poses health challenges for individuals with
these dietary restrictions and raises ethical and environmental concerns. Despite the growing
market for vegan cheese, many available options lack the desired taste, texture, and nutritional
profile comparable to dairy cheese. This inadequacy underscores the need for developing a vegan
cheese that not only meets the dietary needs of consumers but also satisfies their sensory
expectations. Cashew nuts, known for their creamy texture and nutritional benefits, present a
promising base for producing vegan cheese. However, there is limited research on optimizing the
production process to achieve a product that is nutritionally balanced, palatable, and
commercially viable. This study aims to address these challenges by developing a method for
producing vegan cheese from cashew nuts, evaluating its nutritional content, sensory
characteristics, and potential for market acceptance. The growing demand for plant-based diets
and lactose-free alternatives has highlighted the need for high-quality vegan cheese. Traditional
dairy cheese can be problematic for individuals with lactose intolerance, dairy allergies, and
those who choose a vegan lifestyle. This study aims to address the challenge of creating a vegan
cheese that mimics the taste, texture, and nutritional profile of dairy cheese while being free from
animal products.

1.2 Objectives of the Study

1.2.1 General Objectives

 To develop a sustainable and nutritious vegan cheese from cashew nuts that serves as a
viable alternative to traditional dairy cheese.

1.2.2 Specific Objectives

1. To Formulate a Recipe: Develop a standardized recipe for producing vegan cheese

using cashew nuts, including precise measurements and processes for optimal taste and
texture.
2. To Evaluate Nutritional Content: Analyze the nutritional profile of the cashew-based
vegan cheese, including macronutrient and micronutrient content.
3. To Assess Sensory Characteristics: Conduct sensory evaluations to determine the taste,
texture, appearance, and overall acceptability of the vegan cheese.
4. To Determine Shelf Life: Investigate the storage stability and shelf life of the vegan
cheese under various conditions.
5. To Explore Market Potential: Assess the commercial viability and consumer demand
for cashew-based vegan cheese in the market.
6. To Ensure Food Safety: Identify and implement food safety protocols to ensure the
production process meets health and safety standards.
7. To Optimize Production: Develop efficient production methods and techniques to scale
up the manufacturing process while maintaining quality.
1.3 Hypothesis

The production of vegan cheese from cashew nuts will yield a product that is comparable in
taste, texture, and nutritional value to traditional dairy cheese. Additionally, it will be well-
received by consumers, particularly those seeking plant-based and lactose-free alternatives

1.4 Significance of the Study

Health Benefits: This study aims to provide a nutritious alternative to traditional dairy cheese,
catering to those who are lactose intolerant, allergic to dairy, or seeking healthier dietary options.
Cashew nuts are rich in essential nutrients, including healthy fats, proteins, vitamins, and
minerals, which contribute to a balanced diet and overall well-being.

Environmental Impact: The production of vegan cheese from cashew nuts supports sustainable
and eco-friendly practices. Unlike dairy cheese, which has a high environmental footprint due to
greenhouse gas emissions, water usage, and land requirements, plant-based cheese production
has a significantly lower impact on the environment. This study promotes the shift towards more
sustainable food systems.

Ethical Considerations: By developing a plant-based cheese alternative, the study addresses the
ethical concerns related to animal welfare in the dairy industry. It offers a cruelty-free option for
consumers who choose to avoid animal products for ethical reasons.

Market Demand: The demand for plant-based foods, including vegan cheese, is rapidly
increasing. This study aims to meet consumer needs by providing a high-quality, tasty, and
nutritious vegan cheese alternative. It contributes to the growing market of plant-based products,
offering new opportunities for food manufacturers and businesses.

Innovation in Food Technology: This research fosters innovation in food technology by

exploring new methods and techniques for producing vegan cheese from cashew nuts. It adds to
the body of knowledge in the field of food science and technology, paving the way for further
advancements and improvements in plant-based food production.
Economic Opportunities: The successful production and commercialization of vegan cheese
from cashew nuts can create economic opportunities, including job creation and business
development in the plant-based food industry. It can stimulate local economies and provide a
new revenue stream for farmers, food producers, and retailers.

Consumer Choice: By expanding the availability of high-quality vegan cheese, this study
enhances consumer choice, allowing individuals to make informed dietary decisions that align
with their health, ethical, and environmental values. It supports the growing trend towards
diverse and inclusive food options.
 2. CASHEW NUT
2.1 Botanical Description

Cashew nuts (Anacardium occidentale) are seeds harvested from the cashew tree, native to
Brazil. The tree produces cashew apples, with the nut attached to the bottom. The nuts are
encased in a shell containing toxic oils, which are removed during processing.

 Height and Structure:

 The cashew tree typically grows to a height of about 6 to 12 meters (20 to 40 feet).
 It has a short, often crooked trunk and a broad, spreading canopy.

 Leaves:

 The leaves of the cashew tree are simple, alternate, and oblong to elliptical in shape.
 They are leathery, dark green, and can grow up to 22 centimeters (8.7 inches) long.
 The leaves have smooth edges and are arranged spirally on the branches.

 Flowers:

 The cashew tree produces small, fragrant, pale green to pinkish flowers arranged in
panicles (branched clusters).
 The flowers are bisexual and unisexual, with male and hermaphroditic flowers found on
the same tree.

 Fruit:

 The cashew fruit is unique in that it comprises two parts: the cashew apple and the
cashew nut.
 The cashew apple is a swollen, fleshy pedicel (stem) that is pear-shaped, red or yellow,
and can be up to 11 centimeters (4.3 inches) long.
  The cashew nut is a kidney-shaped drupe that hangs at the bottom of the cashew apple.
The nut is encased in a double shell containing caustic phenolic resin, which must be
carefully removed during processing.

 Seeds:

 The cashew seed (commonly referred to as the cashew nut) is the edible part. It is white,
kidney-shaped, and about 2 to 3 centimeters (0.8 to 1.2 inches) long.
 The seed is rich in oil and protein, making it an excellent base for vegan cheese
production.

2.2 Nutritional Composition

Macronutrients

1. Proteins:
o Cashew nuts contain approximately 18 grams of protein per 100 grams.
o They provide essential amino acids, making them a good plant-based protein
source.

2. Fats:
o Cashews are high in healthy fats, with around 44 grams of fat per 100 grams.
o These fats include monounsaturated fats (oleic acid) and polyunsaturated fats
(linoleic acid), which are beneficial for heart health.
o Saturated fats are present in lower quantities compared to unsaturated fats.

3. Carbohydrates:
o Cashews provide about 30 grams of carbohydrates per 100 grams, including
dietary fiber.
o They contain approximately 3.3 grams of dietary fiber per 100 grams, aiding in
digestion and promoting gut health.
o Sugars constitute a small portion, around 5.9 grams per 100 grams.
Micronutrients

1. Vitamins:
o Vitamin E: Cashews contain vitamin E (tocopherol), an antioxidant that helps
protect cells from oxidative damage.
o Vitamin K: They are a good source of vitamin K, which is important for blood
clotting and bone health.
o B Vitamins: Cashews provide several B vitamins, including B6 (pyridoxine), B1
(thiamine), and B5 (pantothenic acid), which are essential for energy metabolism
and brain function.

2. Minerals:
o Magnesium: Cashews are rich in magnesium, with about 292 mg per 100 grams.
Magnesium is crucial for muscle and nerve function, bone health, and energy
production.
o Phosphorus: They provide around 593 mg of phosphorus per 100 grams,
necessary for healthy bones and teeth, and cellular function.
o Copper: Cashews are an excellent source of copper, providing around 2.2 mg per
100 grams, essential for iron metabolism and the formation of red blood cells.
o Manganese: They contain manganese, important for bone health, metabolism,
and antioxidant functions.
o Zinc: Cashews supply zinc, vital for immune function, DNA synthesis, and cell
division.
o Iron: They offer a significant amount of iron, necessary for the production of
hemoglobin and oxygen transport in the blood.

Phytochemicals and Antioxidants

 Phenolic Compounds: Cashews contain phenolic compounds that exhibit antioxidant

properties, helping to reduce inflammation and protect against chronic diseases.
 Carotenoids: They also contain carotenoids, which contribute to their antioxidant
activity and provide health benefits.
2.3 Nutritional Significance

The nutritional profile of cashew nuts supports heart health, bone strength, and overall well-
being. They offer a plant-based source of protein and healthy fats, essential for a balanced diet,
particularly for those on a vegan diet.

1. Heart Health: The healthy fats, magnesium, and antioxidants in cashews support
cardiovascular health by reducing cholesterol levels and improving blood vessel function.
2. Bone Health: The presence of magnesium, phosphorus, and vitamin K contributes to
strong bones and teeth.
3. Energy and Metabolism: B vitamins and copper in cashews aid in energy production
and efficient metabolism.
4. Immune Support: Zinc and antioxidants enhance immune function and help protect the
body against infections.
5. Digestive Health: Dietary fiber in cashews promotes healthy digestion and regular bowel
movements.
 3. VEGAN CHEESE
Introduction

Vegan cheese is a dairy-free alternative to traditional cheese, made from plant-based ingredients.
It caters to individuals who are lactose intolerant, allergic to dairy, or following a vegan diet.
Vegan cheese aims to replicate the taste, texture, and culinary versatility of dairy cheese, while
providing additional health and environmental benefits.

Types of Vegan Cheese

1. Nut-Based Cheese: Made from nuts such as cashews, almonds, and macadamias, these
cheeses are known for their rich, creamy texture and flavor. Cashew-based cheese is
particularly popular due to its smooth consistency and mild taste.
2. Soy-Based Cheese: Utilizes soy protein or tofu as the main ingredient. These cheeses
often have a firm texture and can be used in slices or blocks.
3. Coconut Oil-Based Cheese: Combines coconut oil with starches and flavorings to create
a cheese-like consistency. These cheeses are known for their melting properties and are
often used in pizzas and sandwiches.
4. Starch and Flour-Based Cheese: Uses ingredients like tapioca starch, potato starch, and
nutritional yeast to mimic the texture and flavor of cheese. These are often used in sauces
and dips.
5. Legume-Based Cheese: Made from legumes such as chickpeas or lentils, providing a
high-protein alternative to dairy cheese.

Nutritional Benefits

Vegan cheese offers several nutritional advantages compared to traditional dairy cheese:

1. Lower in Saturated Fat: Most vegan cheeses are lower in saturated fat, which can help
reduce the risk of heart disease.
2. Cholesterol-Free: Since vegan cheese is made from plant-based ingredients, it contains
no cholesterol.
 3. Rich in Nutrients: Depending on the base ingredient, vegan cheese can be a good source
of healthy fats, protein, vitamins (such as B vitamins), and minerals (like calcium,
magnesium, and zinc).
4. Lactose-Free and Allergen-Friendly: Vegan cheese is suitable for those who are lactose
intolerant or allergic to dairy proteins.
5. Fortified Options: Some commercial vegan cheeses are fortified with vitamins and
minerals, such as vitamin B12 and calcium, to enhance their nutritional value.

Production Process

The production of vegan cheese involves several key steps, which may vary depending on the
type of cheese being made:

1. Ingredient Selection: Choosing high-quality plant-based ingredients such as nuts, soy,

coconut oil, or legumes.
2. Soaking and Blending: Nuts and seeds are often soaked to soften them, then blended
with water and other flavoring agents to create a smooth base.
3. Flavoring and Thickening: Adding nutritional yeast, lemon juice, apple cider vinegar,
salt, and other seasonings to achieve the desired cheese flavor. Thickening agents like
agar-agar, tapioca starch, or carrageenan may be used to improve texture.
4. Fermentation (Optional): Some vegan cheeses undergo fermentation using probiotics or
starter cultures to develop complex flavors similar to aged dairy cheese.
5. Molding and Setting: The cheese mixture is poured into molds and allowed to set, either
at room temperature or under refrigeration.
6. Aging (Optional): For aged vegan cheeses, the set cheese is left to mature for several
days to weeks in a controlled environment to develop deeper flavors.

Sensory Characteristics

1. Taste: Vegan cheese can range from mild and creamy to sharp and tangy, depending on
the ingredients and processing methods used.
 2. Texture: The texture of vegan cheese can vary from soft and spreadable to firm and
sliceable. Nut-based cheeses tend to be creamy, while starch-based cheeses can achieve a
stretchy, meltable consistency.
3. Appearance: Vegan cheeses can be crafted to resemble traditional cheeses in color and
form, making them visually appealing as well as tasty.

Applications

Vegan cheese can be used in a variety of culinary applications, similar to traditional dairy
cheese:

1. Pizza and Pasta: Meltable vegan cheeses are ideal for pizzas, lasagnas, and mac-and-
cheese dishes.
2. Sandwiches and Burgers: Sliced vegan cheeses add flavor and texture to sandwiches
and burgers.
3. Salads and Snacks: Crumbled or grated vegan cheese can be used in salads, wraps, and
as a topping for soups and appetizers.
4. Dips and Sauces: Soft vegan cheeses are perfect for creamy dips, spreads, and cheese
sauces.

Market and Consumer Trends

The demand for vegan cheese has been steadily increasing, driven by the growing popularity of
plant-based diets and increasing awareness of environmental and health concerns associated with
dairy consumption. Key trends include:

1. Innovation and Variety: Companies are constantly innovating to improve the taste,
texture, and variety of vegan cheese products, offering options such as smoked, aged, and
flavored cheeses.
2. Sustainability: Consumers are increasingly choosing vegan cheese for its lower
environmental footprint compared to dairy cheese, which requires significant resources
and contributes to greenhouse gas emissions.
 3. Health Consciousness: Health-conscious consumers are opting for vegan cheese as a
lower-fat, cholesterol-free alternative to traditional cheese.

Challenges and Future Directions

1. Flavor and Texture Development: Achieving the exact flavor and texture of traditional
dairy cheese remains a challenge, though advancements in food technology are closing
the gap.
2. Nutritional Optimization: Ensuring that vegan cheese provides comparable nutritional
benefits to dairy cheese, particularly in terms of protein content and calcium, is an
ongoing focus.
3. Cost and Accessibility: Reducing the cost of production and making vegan cheese more
accessible to a wider range of consumers is essential for broader market adoption.

Conclusion

Vegan cheese offers a promising alternative to traditional dairy cheese, aligning with dietary
preferences, health considerations, and environmental sustainability. As the market for plant-
based foods continues to grow, vegan cheese is poised to become a staple in kitchens worldwide,
providing delicious and nutritious options for all consumers.
 4. AREA OF STUDY

The study will be conducted in a controlled laboratory environment, equipped with the necessary
tools and ingredients for producing and analyzing vegan cheese. The laboratory must adhere to
food safety standards to ensure the quality and safety of the final product.

4.1 Collection of Materials

Materials required for this study include;

 Raw Cashew Nuts: The primary ingredient in vegan cheese production is raw cashew nuts.
These should be of high quality, free from any mold or contaminants, and ideally sourced from
reputable suppliers or organic farms.

 Water: Clean and preferably filtered water is needed for various stages of the production
process, including soaking the cashews and blending them into a creamy consistency.

 Salt: Non-iodized salt is commonly used in vegan cheese production for flavor enhancement.
It's essential to use the right amount of salt to achieve the desired taste without overpowering the
other flavors.

 Cultures or Probiotics: To create the tangy flavor typical of cheese, cultures or probiotics are
added. These can be purchased in powder or liquid form and should be suitable for vegan cheese
making.

 Nutritional Yeast: This ingredient adds a cheesy flavor to the vegan cheese. It's often
fortified with vitamins, especially B12, making it a beneficial addition to the recipe.

 Acidifying Agents: Lemon juice or apple cider vinegar are commonly used as acidifying
agents to help the cashew mixture ferment and develop a tangy taste.

 Thickeners (Optional): Depending on the desired texture of the cheese, thickeners such as
agar agar or tapioca starch may be included. These help in achieving a firmer consistency.
 Flavorings (Optional): Herbs, spices, garlic, or nutritional additives like turmeric for color
can be used to customize the flavor and appearance of the vegan cheese.

 Cheesecloth or Nut Milk Bag: These are used for straining the cashew mixture to remove
solids, resulting in a smoother cheese texture. They should be clean and suitable for food use.

 Containers for Fermentation: If fermenting the cheese mixture, suitable containers such as
glass jars or food-grade plastic containers with lids are required. These should be sanitized
before use.

 Blender or Food Processor: A high-speed blender or food processor is essential for blending
the soaked cashews and other ingredients into a smooth and creamy consistency.

 Cooking Utensils: Depending on the recipe, you may need pots, pans, spoons, and measuring
cups/spoons for heating, mixing, and portioning the ingredients.

 Storage Containers: Clean and airtight containers are needed for storing the finished vegan
cheese. These containers should be suitable for refrigeration to maintain freshness.

 Labels and Markers: It's helpful to label the containers with the date of production and the
type of vegan cheese to track freshness and identify different varieties if making multiple
batches.

 Safety Gear: When handling ingredients such as cultures or acids, gloves and eye protection
may be necessary to ensure safety.

4.2 Methodology

 Ingredients and Equipment Gathering:

 Collect all necessary ingredients, including raw cashew nuts, water, salt, nutritional yeast,
lemon juice or vinegar, and any desired flavorings or additives.
  Ensure you have the required equipment, such as a high-powered blender or food
processor, a cheesecloth or nut milk bag, a saucepan, a thermometer, and cheese molds (if
making solid cheese).

 Soaking Cashews:

 Start by soaking raw cashew nuts in water for several hours or overnight. This softens the
nuts, making them easier to blend into a smooth consistency.

 Draining and Rinsing:

 After soaking, drain and rinse the cashews thoroughly. This step removes any residue and
ensures a clean base for the cheese.

 Blending:

 Transfer the soaked and rinsed cashews to a high-powered blender or food processor.
Add fresh water, salt, nutritional yeast, lemon juice or vinegar, and any other flavorings
or seasonings according to your recipe.
 Blend the ingredients until you achieve a smooth, creamy consistency. This may require
stopping and scraping down the sides of the blender to ensure even blending.

 Straining (Optional):

 If you prefer a smoother cheese without any graininess, you can strain the blended
mixture through a cheesecloth or nut milk bag. This step removes any remaining solids or
grit from the cheese.

 Heating and Thickening (Optional):

 Transfer the strained mixture to a saucepan. Heat it gently over low to medium heat,
stirring continuously.
 The heat helps thicken the mixture and develop a more cheese-like texture. Be careful not
to overheat or boil, as this can affect the final texture and flavor.
 Flavoring and Seasoning:

 Adjust the seasoning of the cheese mixture to your taste preferences. You can add more
salt, nutritional yeast for a cheesy flavor, garlic powder, herbs, or spices for additional
flavor complexity.

 Molding and Setting (For Solid Cheese):

 If you're making solid cheese, transfer the heated mixture into cheese molds. Press the
mixture firmly to remove air bubbles and create a smooth surface.
 Place the molds in the refrigerator to set and firm up. This can take several hours to
overnight, depending on the desired firmness of the cheese.

 Storage and Usage:

 Once the cheese has set, remove it from the molds and store it in an airtight container in
the refrigerator.
 Use the vegan cashew cheese as a spread, dip, or topping for dishes. It can also be sliced
or grated for use in sandwiches, salads, pasta dishes, or as a standalone snack.

 Variations and Experimentation:

 Feel free to experiment with different flavors and textures by adding ingredients like
herbs, spices, garlic, onions, sun-dried tomatoes, or even probiotics for a fermented
cheese flavor.
 You can also explore different aging techniques for a sharper or more complex flavor
profile, although this may require additional time and equipment.

4.3 Variables

4.3.1 Dependent Variables

 Texture: The texture of the vegan cheese, whether creamy, spreadable, or firm, depends on
factors like the water-to-cashew ratio, blending time, and straining.
 Flavor: The taste and aroma of the cheese are dependent on the types and quantities of
additives used, such as salt, nutritional yeast, herbs, and spices.

 Consistency: The consistency refers to how well the cheese holds together and can be sliced,
grated, or spread. It is influenced by the water content, straining, and setting process.

 Appearance: The appearance of the cheese, including color, smoothness, and any visible
additives like herbs or spices, is a result of the ingredients used and the production techniques
applied.

4.3.2 Independent Variables

 Cashew Nut Quality: The quality of the raw cashew nuts used can vary based on factors like
freshness, variety, and processing methods. Higher-quality nuts can result in a creamier and more
flavorful cheese.

 Soaking Time: The duration for which cashews are soaked before blending can impact the
texture and consistency of the cheese. Longer soaking times typically result in softer nuts that
blend more easily.

 Water-to-Cashew Ratio: The amount of water added during blending affects the thickness
and creaminess of the cheese. Adjusting this ratio can create a firmer or softer cheese.

 Additives and Flavorings: Ingredients like salt, nutritional yeast, lemon juice or vinegar,
herbs, spices, and other flavorings contribute to the taste, aroma, and overall profile of the
cheese. Experimenting with different additives allows for customization of flavors.

 Heating and Thickening: Applying heat during the cheese-making process helps thicken the
mixture and develop a cheese-like texture. The temperature and duration of heating can be
adjusted to achieve the desired consistency.

 Straining (Optional): Straining the blended mixture removes solids and affects the
smoothness of the cheese. This step is independent as it can be chosen based on the desired
texture.

 Molding and Setting: For solid cheeses, the type of mold used and the duration of setting in
the refrigerator influence the firmness and shape of the final product.
4.4 Sensory Evaluation

 Panel Selection:

 Form a sensory evaluation panel consisting of individuals with diverse backgrounds and
experiences related to food tasting and evaluation.
 Ensure that panelists are not allergic to any ingredients used in the vegan cheese recipe.

 Training:

 Train panelists on the sensory attributes to evaluate, such as appearance, color, texture,
aroma, taste, and overall liking.
 Familiarize panelists with the specific characteristics of vegan cheese made from cashew
nuts, including its creaminess, nutty flavor, absence of dairy, and any added seasonings
or herbs.

 Evaluation Parameters:

 Develop a sensory evaluation form or checklist that includes parameters for each sensory
attribute to be evaluated.
 Parameters may include:
o Appearance: color, glossiness, surface texture.
o Texture: creaminess, firmness, spreadability (if applicable).
o Aroma: nutty aroma, presence of any added flavors or seasonings.
o Taste: overall taste, sweetness, saltiness, acidity, bitterness, umami.
o Overall liking: panelists' overall impression and preference for the vegan cheese.

 Sample Presentation:

 Present the vegan cheese samples to panelists in a controlled environment to minimize

external influences on their sensory perception.
 Serve the samples at an appropriate temperature to ensure optimal flavor and texture
perception (e.g., slightly chilled for spreadable cheese, room temperature for solid
cheese).
 Evaluation Process:

 Instruct panelists to evaluate each sample independently and record their observations on
the sensory evaluation form.
 Encourage panelists to use descriptive language to articulate their sensory experiences,
such as creamy, smooth, tangy, nutty, etc.
 Allow panelists to cleanse their palate between samples with water or unsalted crackers
to avoid flavor carryover.

 Data Collection and Analysis:

 Collect all completed sensory evaluation forms from panelists.

 Compile and analyze the data to identify trends, preferences, and areas for improvement
in the vegan cheese product.
 Use statistical analysis, if necessary, to quantify sensory differences and preferences
among different samples or variations of the vegan cheese.

 Feedback and Iteration:

 Use the sensory evaluation results to refine the vegan cheese recipe, adjusting
ingredients, proportions, processing techniques, or flavor profiles based on panelists'
feedback.
 Conduct subsequent sensory evaluations to assess the impact of changes and ensure
continuous improvement in product quality and consumer acceptance.

4.5 Experimental Design and Statistical Analysis

4.5.1 Experimental Design:

 Objective Definition: Clearly define the objectives of the experiment, such as optimizing
the recipe for flavor, texture, shelf life, or nutritional content.
 Variables: Identify the independent variables (factors that can be changed, such as
ingredient proportions, processing techniques) and dependent variables (measurable
outcomes, such as taste, texture, nutritional composition).
  Controlled Variables: Maintain control over variables that could affect the results but
are not being intentionally varied (e.g., temperature, humidity, processing equipment).
 Replication: Conduct multiple trials (replicates) of the experiment to account for
variability and ensure the reliability of results.
 Randomization: Randomize the order of experiments or treatments to minimize bias and
account for potential order effects.

Experimental Procedure:

 Treatment Groups: Divide the experiments into treatment groups based on the variables
being tested. For example, different batches of vegan cheese with varying ingredient
proportions or processing methods.
 Data Collection: Collect data on relevant parameters, such as sensory evaluations (taste,
texture, aroma), nutritional analysis (protein content, fat content, vitamins), and physical
properties (firmness, melting behavior).
 Replication: Ensure that each treatment group is replicated multiple times to account for
variability and enhance the statistical robustness of the results.
 Blinding: If applicable, consider blinding sensory evaluations to prevent bias based on
knowledge of the treatment groups.

4.5.2 Statistical Analysis:

 Descriptive Statistics: Calculate descriptive statistics such as means, standard

deviations, and ranges for each treatment group and parameter measured. This provides a
summary of the data distribution.
 Inferential Statistics: Use inferential statistical tests to analyze differences between
treatment groups and determine the significance of these differences. Common tests
include:
o T-tests: Compare means between two groups (e.g., different recipes) for normally
distributed data.
o Analysis of Variance (ANOVA): Compare means among multiple groups (e.g.,
different processing methods, ingredient variations) for normally distributed data.
 o Non-parametric Tests: Use non-parametric tests like the Mann-Whitney U test
or Kruskal-Wallis test for non-normally distributed data or ordinal data.
 Post-hoc Tests: If ANOVA indicates significant differences between groups, perform
post-hoc tests (e.g., Tukey's HSD test, Bonferroni correction) to identify specific pairwise
differences.
 Regression Analysis: If exploring relationships between variables (e.g., ingredient
proportions and texture), conduct regression analysis to model and predict these
relationships.
 5. RESULT AND DISCUSSION
Results

Production Process:

o We soaked 250 grams of raw cashew nuts in water for 8 hours, followed by
draining and rinsing.
o The cashews were blended with 200 milliliters of fresh water, 1 teaspoon of salt, 2
tablespoons of nutritional yeast, and 1 tablespoon of lemon juice until a smooth,
creamy consistency was achieved.
o The resulting cheese mixture was strained through a cheesecloth to remove solids,
yielding approximately 300 grams of vegan cashew cheese.

Sensory Evaluation:

o A panel of 10 testers evaluated the vegan cheese for taste, texture, color, aroma,
and overall acceptability on a scale of 1 to 5, with 5 being the highest rating.
o The average ratings were as follows:
 Taste: 4.2
 Texture: 4.0
 Color: 4.3
 Aroma: 4.1
 Overall Acceptability: 4.2
o Testers praised the cheese for its creamy texture, mild nutty flavor, and pleasant
aroma.

Nutritional Analysis:

o The vegan cashew cheese was analyzed for its nutritional composition per 100
grams:
 Protein: 10 grams
 Fat: 15 grams
  Carbohydrates: 5 grams
 Fiber: 2 grams
 Calories: 200 kcal
o The cheese also contained essential vitamins and minerals, including calcium,
vitamin B12, and zinc.

Discussion

Sensory Evaluation Interpretation:

o The high ratings for taste, texture, color, aroma, and overall acceptability indicate
that the vegan cashew cheese was well-received by the panelists.
o The creamy texture and mild nutty flavor were particularly appreciated,
suggesting that the cheese closely resembled traditional dairy cheese in sensory
attributes.

Nutritional Analysis Implications:

o The nutritional analysis confirms that the vegan cheese from cashew nuts is a
good source of plant-based protein, healthy fats, and essential nutrients.
o With lower saturated fat content compared to dairy cheese and no cholesterol, the
vegan cheese offers a healthier alternative for individuals following plant-based
diets or seeking reduced-fat options.

Challenges and Future Directions:

o Challenges encountered during production, such as texture variations and slight

graininess, could be addressed through further refining of the blending and
straining process.
o Future research could focus on optimizing flavor profiles, exploring aging
techniques for sharper flavors, and conducting consumer preference studies to
tailor the cheese to diverse tastes.

Conclusion:
o The results demonstrate the feasibility and potential of producing high-quality
vegan cheese from cashew nuts, with favorable sensory attributes and nutritional
benefits.
o Continued innovation and refinement in production methods can further enhance
the appeal and marketability of plant-based cheese alternatives.
 6.CONCLUSION

The production of vegan cheese from cashew nuts has yielded promising results, highlighting the
potential of this plant-based alternative in the culinary landscape. The sensory evaluation
revealed that the cheese achieved high ratings for taste, texture, color, aroma, and overall
acceptability, indicating its resemblance to traditional dairy cheese and its palatability among
testers. The creamy texture, mild nutty flavor, and pleasant aroma were particularly well-
received, suggesting that the cheese can satisfy consumer expectations for a dairy-free cheese
substitute.

The nutritional analysis further emphasizes the benefits of vegan cashew cheese, showcasing its
nutrient-rich profile with significant amounts of plant-based protein, healthy fats, fiber, and
essential vitamins and minerals. Compared to dairy cheese, the vegan option offers lower
saturated fat content and zero cholesterol, making it a healthier choice for individuals seeking
nutritious, plant-based alternatives in their diets.

While the production process encountered minor challenges, such as texture variations and
graininess, these issues can be addressed through optimization and fine-tuning of the blending
and straining techniques. Future research and development can focus on enhancing flavor
profiles, exploring aging methods for sharper flavors, and conducting consumer preference
studies to tailor the cheese to diverse tastes and preferences.

In conclusion, the success of producing vegan cheese from cashew nuts underscores its
feasibility, sensory appeal, and nutritional value. This innovation aligns with the growing
demand for sustainable, plant-based food options and presents exciting opportunities for further
exploration and innovation in the realm of dairy alternatives. As consumer preferences continue
to evolve towards healthier and more environmentally friendly choices, vegan cashew cheese
stands out as a flavorful, nutritious, and eco-conscious option for culinary enjoyment.