Vegan Soft Cashew Cheese

In the kitchen

Vegan Soft Cashew Cheese

This recipe is based on a full bag of cashew nuts of 200g and makes quit a lot of cheese. I make this amount as I split it in half to for cheese and biscuits and the other half makes a cheesey sauce for lasagna.

Suitable for: Vegan, Vegetarian

Ingredients

For the Cashew Cheese

• 200 grams Cashew Nuts, soaked or not
• 380 ml Water
• 7 Tablespoon Nutritional Yeast
• 3 Tablespoon Garlic Infused Olive Oil, or plain
• 3 Tablespoon Lemon Juice
• 1/2 Teaspoon Dried Garlic Powder, couple of pinches
• 1/2 Teaspoon Salt
• 8 Grams Agar powder
• 1 Tablespoon Basil
• 1/2 Tablespoon Oregano

Method

1. Preparing Nuts

   Soak or not soaked Cashew – I find it becomes a finer cheese if you soak the cashews but will be a grainy texture if I don't soak but we like it.

2. Add all cheese ingredients into a blender –

   Note: Following Agar Powder Instruction

   Note: If you want bigger pieces of herbs in your cheese add then after blending rather than before blending. Also if you prefer less herby reduce the amounts

3. Blend until you get a smooth texture

4. Pour the mixture into a pan, heat up and cook for 3 minutes while stirring continuously and becomes thicker.

5. Then let it chill in the fridge

NOTES