One of the things I most often hear from vegetarians is
“I could never give up cheese.” or “I’m just addicted to cheese.”
Indeed, it may seem nearly impossible to give up the thinck, creamy taste of cheese, especially if you have it melted on pizza and zuccini. This is until you explore the vegan options! Believe it or not, vegan homemade nut cheese is not that hard to make, and in the end you’ll be surprised with its richer, more satisfying taste, and not to mention you’ll be filled up with less!
Here’s a 7-ingredient superbly simple vegan cheese recipe that only takes an hour to make!
1/3 cup raw cashews [Soaked overnight in a cup of water]
1 heaped Tbsp + 1.5 tsp nutritional yeast
1 clove garlic (you don’t want this to be a garlic cheese)
1.5 tsp starch of your choice (Tapioca/Arrowroot/Corn)
1.5 tsp agar agar powder
1 Tbsp + 2 tsp juice from lemon
1/2 cup +1/2 cup water
Salt – to taste
In a saucepan, mix agar agar in 1/2 cup water. Keep aside
Discard the water from cashews. Rinse them really well. Add cashews to a food processor with nutritional yeast, garlic, starch, salt, lemon juice & 1/2 cup of water. Make a very very smooth paste.
Add the cashew paste to agar agar mixture.
Bring this to boil on a low-medium heat until it forms a thick pancake-batter consistency.
Quickly transfer to ramekins. This quantity makes one full ramekin and another 1/2 ramekin sized cheeses.
Refrigerate for an hour. Carefully remove from the ramekin and enjoy
Consistency will be that of silken tofu [ A hard-jelly consistency]
Don’t forget you can always adjust to your own taste by adding herbs/spices/extra lemon juice. The taste of cashews is heaven itself so you can hardly go wrong with this!
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