Vegan Cheese
Ingredients
- 1 cup raw cashews
- 2 Tbsp raw unfiltered apple cider vinegar
- 2 Tbsp fresh lime juice
- 1 Tbsp sesame tahini paste
- 1 Tbsp nutritional yeast
- 1 tsp sea salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp ground turmeric for color optional
- 1 ½ cups filtered water
- ⅓ cup agar-agar flakes
- Avocado or walnut oil for the dish
Instructions
- All ingredients ready? Let's begin!
- In a food processor, pulse the cashews into a fine powder.
- Add the vinegar, lime juice, tahini, yeast, salt, garlic powder, onion powder, and turmeric to the cashew powder and pulse again into a smooth paste, scraping down the sides of the processor a couple of times.
- In a small saucepan over medium-high heat, combine the water and agar-agar flakes. Bring this to a boil.
- Turn the heat down to a rolling simmer and cook for about 5 minutes while whisking often until the mixture thickens and the flakes have dissolved. Set aside.
- Generously oil a small shallow baking dish or a Pyrex storage dish, about 4” square or round.
- Add the agar-agar mixture to the cashew base and pulse again to combine well, again scraping down the sides of the processor bowl. The end result should be smooth and creamy.
- Using a silicon spatula, pour the “cheese” mixture into the baking dish and smooth the surface.
- Cover with plastic wrap and refrigerate until the cheese firms up and is cold.
- Remove the cheese from the baking dish to a cutting board, bottom (smooth) side facing up.
- It should slide out in one piece by turning the dish over and tapping the bottom.
- Slice and serve on a mezze platter or use it in a sandwich. This cheese should keep in the refrigerator for a few days.
- Enjoy your homemade vegan cheese!
Video
Nutrition
Calories: 235kcal | Carbohydrates: 22g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 403mg | Potassium: 425mg | Fiber: 4g | Sugar: 8g | Vitamin A: 53IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 3mg