Sunday, 28 May 2017

Cashew Cheese

A lot of people say they can't go vegan because they'll "miss cheese" That is not entirely true as there are plenty available in supermarkets and online. I haven't been impressed with the supermarket vegan cheese and find the artisan ones a little too expensive.
With just a few ingredients needed I decided to make my own. It was quick and easy and very tasty.
The base for this cheese is very versatile and you can add whatever seasonings that you like.
I will definitely be making homemade cheese from now on :)


1/2 a cup of soaked cashews
1 and a half cups of unsweetened soya milk
1/2 a cup of nutritional yeast
1 and a half tsp Himalayan salt
1/2 tsp black pepper
1/2 tsp English Mustard
1/2 tsp turmeric
1/2 tsp garlic powder
2 and 1/2 Tbs Agar Agar powder
1 and 1/3 cups of water

You will need any mould of choice

Method :

Add cashew to a blender.

Add the soya milk.

Now add the seasonings.

Blend until smooth.

Now add the water to a pan with the Agar Agar powder and continuously stir on a medium to high heat  for 10 minutes to activate the Agar and it becomes gel like.

Work quickly and add it to your blender with the other ingredients and blend for 30 seconds.

Now pout the mixture into your chosen mould and flatten it down with a spatula.

Refrigerate for an hour and turn the cheese out of the mould.

Your cheese is now ready to eat.

It grates and slices very nicely :)

Note : I tried making some cheese on toast with the cheese and it did melt but kept it's form so with the help of a knife It spread very easily and tasted delicious.
I will be adding some tapioca flour in my next batch to see if it melts and stretches like dairy cheese does.

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