If, like me, you've been trying to track down that elusive PERFECT vegan cheese - behold! This cheese is ridiculously easy to make, and the taste is far superior to any pre-packaged vegan cheeses I've tried of late.
This was inspired by The Buddhist Chef's famous vegan cheese recipe - you can find it here, however mine was made on a whim so I had to substitute some ingredients. I can't wait to experiment with this recipe some more! I'm thinking sun-dried tomato and basil next... CASHEWS Y U SO GOOD?!
Ingredients
- ½ cup cashews
- 1 tsp oregano
- 1 tsp Herbes de Provence
- ½ tsp salt
- 3 tbsp tapioca starch
- 1 garlic clove, grated
- 3 tbsp nutritional yeast
- 1 tsp maple syrup
- 1 ½ tbsp lemon juice
- 1 cup water, divided
- 1 ½ tsp agar agar
- Oil, to coat the bowl/ramekin
Method
Place cashews in a saucepan and cover with boiling water - boil for about 5 minutes, until cashews have softened. Once softened, strain cashews and add to blender along with herbs, salt, tapioca starch, garlic, nutritional yeast, maple syrup, lemon juice and half of the water. Blend for five minutes, or until mixture is smooth and creamy. Add the other half of the water to a saucepan along with the agar agar, stir well and pour in the cashew mixture. Heat this mixture, stirring continuously, until bubbling. By now the mixture should have thickened up. Remove from heat and pour into pre-oiled bowl/ramekin. Place in fridge for a minimum of 2 hours. Enjoy!
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