Sliceable Herbed Cashew Cheese

cashew butter dairy free dairy-free cheese gluten free keto nut butters paleo vegan

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Yes, I am vegan

INGREDIENTS

  • 1/3 cup raw cashews or 2 tbsp. of cashew butter
  • 1 tbsp+1.5 tsp nutritional yeast
  • 1 garlic clove
  • 5 tsp starch of your choice (tapioca/arrowroot/corn)
  • 5 tsp agar agar powder
  • 1 tbsp. + 2 tsp juice from lemon
  • 1/2 cup +1/2 cup water
  • herbs of choice (parsley, chives, dill, dried mix of herbs)
  • salt-to taste

INSTRUCTIONS

  • In a saucepan, mix Agar Agar in ½ cup water. Set aside.
  • Discard the water from cashews. Rinse them really well. Add cashews to a food processor with nutritional yeast, garlic, starch, salt, lemon juice & ½ cup of water. Make a very very smooth paste.

  • Add the cashew paste to Agar Agar mixture.
  • Bring this to boil on a low-medium heat until it forms a thick pancake-batter consistency.
  • Quickly transfer to ramekins or round mold. This quantity makes one full ramekin and another ½ ramekin sized cheeses.
  • Refrigerate for an hour. Carefully remove from the ramekin. Mince your herbs of choice and roll sides of cheese with herbs. Enjoy! 

Notes:

  • You could add a pinch of turmeric for a deep yellow color.
  • Taste check the cashew paste. If you like it to be more tangy, feel free to increase the quantity of lemon juice.
  • It will be a think 'jelly' consistency. Not as firm as normal cheese. However, you could hold and grate through a grater. Tastes excellent with crackers.



Older Post Newer Post