Quick Vegan Soft Garlic and Herb 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.
- Prep Time5 min
- Cook Time1 min
- Total Time6 min
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
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.
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
Blend until you get a smooth texture
Pour the mixture into a pan, heat up and cook for 3 minutes while stirring continuously and becomes thicker.
Then let it chill in the fridge
Agar Powder – Put a small amount of the water from the recipe into a cup and add the Agar Powder and blend into a smooth paste the add back into the blender.