Artisanal Cashew Cheese Blocks With Herbs & Spices 🌱🧀
Ingredients:
2 cups raw cashews (300 g), soaked overnight
1/4 cup nutritional yeast (15 g)
2 tablespoons lemon juice (30 ml)
1 tablespoon white miso paste (15 g)
2 tablespoons refined coconut oil (30 ml)
1 teaspoon garlic powder (3 g)
1 teaspoon onion powder (3 g)
1/2 teaspoon salt (3 g)
2 tablespoons tapioca starch (16 g)
1/4 cup filtered water (60 ml)
2 tablespoons fresh herbs (rosemary, thyme, chives) (6 g)
1 teaspoon agar agar powder (3 g)
1/2 cup water for agar (120 ml)
Directions:
1. Drain and rinse the soaked cashews. Add them to a high-speed blender along with nutritional yeast, lemon juice, white miso paste, refined coconut oil, garlic powder, onion powder, salt, and tapioca starch.
2. Add 1/4 cup filtered water and blend until completely smooth and creamy. You may need to stop and scrape down the sides several times.
3. In a small saucepan, whisk agar agar powder with 1/2 cup water. Bring to a boil while stirring constantly.
4. Once boiling, reduce heat and simmer for 5 minutes until slightly thickened.
5. Pour the agar mixture into the cashew mixture in the blender and blend again until fully incorporated.
6. Finely chop the fresh herbs and fold them into the cheese mixture.
7. Line a small container or mold with cheesecloth or parchment paper and pour in the cheese mixture.
8. Refrigerate for at least 4 hours, preferably overnight, until fully set and firm.
9. Unmold the cheese block and slice as desired. Store in an airtight container in the refrigerator for up to 1 week.
Recipe Information: Preparation Time: 20 minutes (plus overnight soaking) | Cooking Time: 10 minutes | Total Time: 4 hours 30 minutes (plus soaking time) | Calories per Serving: 220 | Number of Servings: 8
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