Zesty Cashew Cheddar Cheese
Updated: Jul 3, 2020
Made this homemade cheese plate with zesty cashew cheddar cheese. The perfect snack cheese. It’s firm and slices wonderfully.
July 2020 update: I recently remade this and changed it up a little, find the video here!
1/2 cup cashews 1/2 cup + 3 tablespoons unsweetened milk (I used cashew) 3 tablespoons lemon juice 2 tablespoons tahini 1 tablespoon dijon mustard 1 tablespoon miso paste 1 teaspoon apple cider vinegar 1/4 cup nutritional yeast 1 & 1/2 teaspoons salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon turmeric 1/2 teaspoon dry mustard 1/2 teaspoon smoked paprika 1/4 teaspoon cayenne pepper 1 cup of water + 2 tablespoons of agar powder
-Soak cashews overnight or boil for 10-20 mins until soft. -Add drained and rinsed cashews and all other ingredients to a high speed blender EXCEPT the water and agar powder. -Blend until it is very smooth and leave mixture in blender. -Prepare a dish (I find glass is best) for the cheese by spraying or wiping a little oil in it (you can also add chili flakes here like I did!).
-In a pot, add the water and agar powder on high heat and whisk continuously.
-Start your blender again and take off the lid, because as soon as the agar mixture starts bubbling and getting thicker you’ll want to quickly pour it into the running blender (make sure the blender is running fast enough otherwise the cheese will start to harden as you’re adding the agar mixture). -Once it’s all blended, quickly pour it into your oiled dish and then leave in the fridge to set for about an hour. -Slice and enjoy!