Creamy & Savory Vegan Cheese Made with Cashews
Ingredients:
- 1 ½ cups raw cashews, soaked overnight (225 grams)
- 1 ½ cups water (360 ml)
- ¼ cup nutritional yeast (15 grams)
- 2 tablespoons tapioca starch (20 grams)
- 2 tablespoons lemon juice (30 ml)
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- Fresh herbs (such as mint or oregano), chopped (optional)
Directions:
1. Drain and rinse the soaked cashews.
2. In a high-speed blender, combine the cashews, water, nutritional yeast, tapioca starch, lemon juice, onion powder, garlic powder, and salt. Blend until completely smooth and creamy.
3. Pour the mixture into a saucepan and cook over medium heat, stirring constantly.
4. Continue stirring for about 5-7 minutes, or until the mixture thickens and pulls away from the sides of the pan. It should have a stretchy, cheese-like consistency.
5. Remove from heat and stir in chopped fresh herbs, if using.
6. Pour the mixture into a lined dish or mold and let it cool completely at room temperature, then refrigerate for at least 2-3 hours to firm up.
7. Once firm, you can slice or cube the vegan halloumi. It can be grilled, pan-fried, or added to salads.
Preparation Time: | 10 minutes (plus soaking time) | Cooking Time: | 7 minutes | Total Time: | Overnight + 2 hours | Calories per Serving: | 190 kcal | Number of Servings: | 6
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