How To Make Vegan Cashew Cheese
The creamy texture of this vegan cheese recipe comes from the cashews and the cheesy flavour comes from the nutritional yeast.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Category: appetizer
- Diet: Vegan
Ingredients
Scale
- ½ cup of raw cashews (not toasted)
- ½ cup of unsweetened plant milk
- ¼ cup of nutritional yeast
- 2 tbsp of tahini
- 3 tbsp lemon juice
- 1 tsp of onion powder
- ½ tsp of garlic powder
- 1 tsp of salt
- 2 tbsp of agar agar powder
- ½ cup of dried cranberries
- 2 tbsp of diced chives
- 1 cup of boiling water
Instructions
- Line two small containers or bowls with clingfilm leaving some over the edge. This will act as your cheese mold. Set aside.
- Soak the cashews for a minimum of 2-hours. Drain and rinse thoroughly.
- Using a high-speed blender, blend the cashews, plant milk, tahini, nutritional yeast, lemon juice, onion powder, garlic powder and salt until smooth.
- Add agar powder to a bowl and pour 1 cup of boiling water over stirring until the powder has dissolved.
- Add this to the cashew mixture along with half the amount of cranberries and all the chives. Blend until well combined. Stir in the remaining cranberries then pour into the cheese mold. Leave to cool for 20-minutes before transferring to the fridge.
- Let set in the fridge for a minimum of 2-hours but best if left overnight.