Virtually every vegan will tell you that the hardest thing to give up when going non-dairy is cheese. Sure, there are plenty of vegan cheese alternatives out there by now, but they rarely hit the mark in the eyes of real fromage fans. Making your own vegan cheese is definitely an option worth considering, and it is less complicated than you may think. The following recipe by vegan chef and cookbook author Barbara Stukenborg for a cashew-based cream cheese is a timeless classic that only requires a couple of ingredients. Ingredients: 250 g cashew nuts approx. 50-70 ml water approx. 2 tbsp apple…