Cashew Cheese | Make Your Own Vegan Cashew Nut Cheese
Nature's Choice / Recipes / Vegan Cashew Cheese

Vegan Cashew Cheese

13 July 2018

Diets Description:
  • dairy free
  • vegan

AuthorNature's ChoiceCategoryDifficultyBeginner

Making your own homemade vegan cashew cheese is easier than you think. All you to do is use our special ingredients; cashew nuts, nutritional yeast, agar powder and more.

Ingredients
 ½ cup + 2 Tablespoons Nature's Choice Raw Cashews
 ¼ cup Nature's Choice Nutritional Yeast
 1 tsp Onion Powder
 1 tsp Nature's Choice Sea Salt
 ½ tsp Nature's Choice Garlic Powder
 3 ¼ cups Plain Unsweetened Soy Milk
 ½ cup Nature's Choice Agar Flakes
 ¼ cup Natures Choice Sunflower Oil
 1 tbsp Fresh Lemon Juice
 3 tsp White Truffle Oil (Optional)
 1 dash Chopped Chives (Optional)

Method
1

Lightly oil 3 to 4 small ramekins.

2

Using the pulse button on a food processor, finely grind the cashews (do not allow the cashews to turn into a paste). Add the nutritional yeast, onion powder, salt, and garlic powder. Pulse 3 more times to blend in the spices.

3

Combine the soy milk, agar, and oil in a heavy medium saucepan. Bring to a simmer over high heat. Decrease the heat to medium-low. Cover and simmer for 10 minutes, stirring occasionally, or until the agar is dissolved.

4

With the food processor running, gradually pour the milk mixture through the feed tube and into the cashew mixture. Blend for 2 minutes, or until the mixture is very smooth and creamy.

5

Blend in lemon juice, and truffle oil and chopped chives (if using). Note: if your food processor isn’t very big, simply pour the cashew mixture into the saucepan and stir it vigorously for a minute or so, and then add the remaining ingredients.

6

For grated or sliced cheese: Transfer the cheese to a ramekin; cover and refrigerate until it is very firm for about 4 hours. Once it is firm, use a knife to gently remove the cheese from the ramekin. Grate or slice the cheese as desired.

7

For melted cheese: Use the cheese immediately as melted cheese. To make the cheese in advance, cover and refrigerate it. When ready to use, melt it in a saucepan over medium heat until it is smooth and creamy, stirring frequently and adding more soy milk to the melted cheese to thin, if necessary.

8

The cheese will keep for 4 days, covered and refrigerated.

 

Ingredients

Ingredients
 ½ cup + 2 Tablespoons Nature's Choice Raw Cashews
 ¼ cup Nature's Choice Nutritional Yeast
 1 tsp Onion Powder
 1 tsp Nature's Choice Sea Salt
 ½ tsp Nature's Choice Garlic Powder
 3 ¼ cups Plain Unsweetened Soy Milk
 ½ cup Nature's Choice Agar Flakes
 ¼ cup Natures Choice Sunflower Oil
 1 tbsp Fresh Lemon Juice
 3 tsp White Truffle Oil (Optional)
 1 dash Chopped Chives (Optional)

Directions

Method
1

Lightly oil 3 to 4 small ramekins.

2

Using the pulse button on a food processor, finely grind the cashews (do not allow the cashews to turn into a paste). Add the nutritional yeast, onion powder, salt, and garlic powder. Pulse 3 more times to blend in the spices.

3

Combine the soy milk, agar, and oil in a heavy medium saucepan. Bring to a simmer over high heat. Decrease the heat to medium-low. Cover and simmer for 10 minutes, stirring occasionally, or until the agar is dissolved.

4

With the food processor running, gradually pour the milk mixture through the feed tube and into the cashew mixture. Blend for 2 minutes, or until the mixture is very smooth and creamy.

5

Blend in lemon juice, and truffle oil and chopped chives (if using). Note: if your food processor isn’t very big, simply pour the cashew mixture into the saucepan and stir it vigorously for a minute or so, and then add the remaining ingredients.

6

For grated or sliced cheese: Transfer the cheese to a ramekin; cover and refrigerate until it is very firm for about 4 hours. Once it is firm, use a knife to gently remove the cheese from the ramekin. Grate or slice the cheese as desired.

7

For melted cheese: Use the cheese immediately as melted cheese. To make the cheese in advance, cover and refrigerate it. When ready to use, melt it in a saucepan over medium heat until it is smooth and creamy, stirring frequently and adding more soy milk to the melted cheese to thin, if necessary.

8

The cheese will keep for 4 days, covered and refrigerated.

Vegan Cashew Cheese

Categories

  •  
  • © Copyright 2018 Nature's Choice