Sliceable Vegan Cashew Cheese

• Produce

  • 1 Garlic
  • 1 2/3 tbsp Lemon, Juice from

• Baking & Spices

  • 1 1/2 powder tsp Agar agar
  • 1 1/2 heaped tbsp Nutritional yeast
  • 1 Salt

• Nuts & Seeds

  • 1 Soaked overnight 3 cup [Soaked overnight in Cashews, raw

• Liquids

  • 1 cup Water

• Other

  • Starch of your choice (Tapioca/Arrowroot/Corn-1.5 tsp

Found on yesiamvegan.com

Description

Ingredients

• Raw Cashews-1/3 cup [Soaked overnight in a cup of water]
• Nutritional yeast-1 heaped Tbsp+1.5 tsp
• Garlic-1 clove (you don’t want this to be a garlic cheese)
• Starch of your choice (Tapioca/Arrowroot/Corn)-1.5 tsp
• Agar Agar powder- 1.5 tsp
• Juice from Lemon-1 Tbsp + 2 tsp
• Water-1/2 cup +1/2 cup
• Salt-to taste

Directions

• In a saucepan, mix agar agar in ½ cup water. Keep 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. This quantity makes one full ramekin and another ½ ramekin sized cheeses.
• Refrigerate for an hour. Carefully remove from the ramekin and enjoy