Vegan Nutty Cheese
This vegan nutty cheese is the perfect dairy-free alternative to traditional cheese. Made with cashews and agar, it’s creamy, tangy, and can be flavored in endless ways, from Mediterranean to smoky.
Equipment
- Food processor
- Loaf pan (or deep rectangular container)
- Stove
Ingredients
- 1 ounce 28 g agar flakes or powder
- 2 cups 275 g raw cashews, finely ground into a powder
- 2 teaspoons fine sea salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 3 tablespoons 45 ml fresh lemon juice
- 2 tablespoons 30 ml sesame oil (or olive oil)
- ¼ cup 30 g nutritional yeast
- 3 cups 705 ml water
- Nonstick cooking spray
Instructions
- Prepare a loaf pan (or other deep rectangular container) by lightly spraying with nonstick cooking spray.
- Place the agar in the water and bring to a full boil.
- Boil for 5 minutes, stirring often to prevent the mixture from boiling over.
- In a food processor, combine the cashew powder, lemon juice, sesame oil, nutritional yeast, salt, onion powder, and garlic powder.
- Blend until smooth.
- Pour the smooth mixture into the boiling agar-water mixture and stir until creamy.
- Remove from the heat and quickly pour the mixture into the prepared loaf pan.
- Refrigerate until set.
Notes & Wine Advice
Wine Advice:
Pair this creamy, nutty vegan cheese with a crisp white wine like Chardonnay or Sauvignon Blanc for a balanced contrast.
Pair this creamy, nutty vegan cheese with a crisp white wine like Chardonnay or Sauvignon Blanc for a balanced contrast.
Nutrition values
Calories: 120 kcal | Carbohydrates: 7.1 g | Protein: 4.5 g | Fat: 9.2 g | Sugar: 0.3 g