Cooking With Plants Recipe by Anja Cass
15 June 2014
Recipe Instructions
1 1 ⁄2 cups plant milk (almond/soy/oat etc)
1 ⁄2 cup raw cashew nuts
3 tbsp almond meal
1 tbsp lemon juice
3 tbsp vegetable stock
2 tbsp agar agar powder mixed with 3 ⁄4 cup boiling water
2 tbsp miso paste
1 tsp vegetable stock powder
1 ⁄2 tsp white pepper
1 ⁄2 tsp sea salt (celtic or himalayan)
Firstly, you're going to need a medium sized saucepan, a blender and some cheese moulds.
In a separate bowl, mix the agar agar with boiling water until you have a smooth paste. Then let it sit for approximately 5 minutes before using.
Add all the remaining ingredients and agar agar paste into the blender and blend until smooth.
Pour the mixture into a medium-sized saucepan and gradually bring it to the boil before reducing the heat to a simmer.
After 5-10 minutes the mixture will become very thick and creamy. Quickly pour the mixture into your cheese moulds.
Place the cheese moulds in the refrigerator for 30 minutes or until set.
I am blown away by this incredible vegan cashew cheese recipe! It not only melts beautifully but also slices like a dream. I can't believe how easy it is to make such a versatile cheese alternative at home.
The taste and texture of this cashew cheese are truly remarkable. It's rich, creamy, and has a depth of flavor that satisfies my cheese cravings perfectly. Whether I'm using it as a topping for pizza, a filling for sandwiches, or a dip for crackers, it delivers the most delightful experience.
What impresses me the most is how simple it is to whip up this cheese. With just a handful of ingredients and minimal preparation, I can create a homemade cheese that rivals store-bought options. It's a rewarding and cost-effective way to enjoy a dairy-free alternative without compromising on taste.
- Lisa, a thrilled enthusiast of this easy and versatile vegan cheese recipe.
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