Saturday, 3 June 2017

Green chili and smoked paprika Cashew Cheese

Once you start making homemade vegan cheese, I guarantee that you won't waste your money buying the expensive stuff from the stores.
The base of the cheese is so versatile that you can add any flavourings and fillers of your choice.
This cheese is delicious with a kick of heat from the green chili and a hint of smokiness from the paprika.
This cheese tastes amazing with crackers and in sandwiches and is very easy to make so I urge you to give it a go whether you are vegan or not.

Ingredients :
1/2 a cup of soaked cashews
1 and a 1/2 cups of  oat milk
2 Tbs Tapioca starch
1/2 cup of Nutritional yeast
1 and 1/2 tsp Himalayan salt
1 Green chili chopped
1/2 tsp Garlic powder
1 tsp English mustard
1/2 tsp Smoked Paprika
1 Tbs Apple cider vinegar
3 Tbs Agar Agar powder
1 and 1/3 cups of water

Method :

Add everything apart from the Agar Agar Powder and water into a blender and blend until smooth.

Now add the Agar Agar powder to a pan with 1 and a 1/3 cups of water and continuously stir on a medium heat for up to 10 minutes until it activates and turns into a paste.

Add it to your blender working quickly as it starts to set very quickly.
Blend until smooth.
Pour the cheese into your chosen mould and let it set in the fridge for 45 minutes to an hour. Do Not cover with a lid as a skin will not form and you will get condensation on the cheese leaving it soggy!

Turn out your cheese and give it a try :) 
I wrap mine in parchment paper and store it in the fridge.
This cheese will last up to a week in the fridge.

Note: Please keep in mind that without The Agar the cheese will not set, you have to add it or you will end up with a cheese sauce which is actually delicious but that's another recipe ;)

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