VEGAN CASHEW CHEESE
I have made this recipe a couple of times and we have been really enjoying it around the house! It is creamy but firm and it’ s all cashew based! The amazing thing about this cheese is knowing I am eating something nutritious as well as delicious. It’s what I call “karma-guilt free”.
If you have ever been to Italy before you have probably tried ”crescenza”, a soft cheese that is very popular in the north-where I am from. Well, the consistency of this cheese reminds me of a harder crescenza. So if you have tried it before, than you know what I am talking about.
First of all you need to soak the cashews in water for as little as 2-3 hours to preferably 24 hours. If you want a more cheesy flavor, then leave the cashews out for 48 hours. It will start fermenting and smelling like “real” cheese.
Once the soaking process Is done, rinse the cashews and put them into the food processor with all the other ingredients and blend well. The food processor will leave a more “grainy” consistency to the cheese; if you prefer a smoother texture, then use the Vitamix.
Last step is to heat up the blended mixture into a pan on low-medium temperature while stirring well until it reaches a harder consistency. Place it into the shaped container of your choice an let it cool down first, then place it In the fridge for a minimum of 2 hours.
1 ¼ cup of cashews, soaked *see suggestions above
¼ cup nutritional yeast
1 tsp garlic
1 tsp salt
1 tbsp lemon juice
1 tsp corn starch
¼ cup agar agar flakes
2 ½ cup water or milk (nondairy milk of your choice)
1 tbsp olive oil
Discard the water from cashews. Rinse them really well. Add cashews to a food processor or vitamix with nutritional yeast, garlic, starch, salt, lemon juice, water (or nondairy milk) & agar agar flakes. Make a very a smooth paste.
In a saucepan, 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.
Let it cool down for 30 min.
Refrigerate for 2 hours. Carefully remove from the ramekin and enjoy