Make your own Vegan Cheese.
Are you missing that cheesy flavour to your dishes but don't or can't eat dairy? Here is a vegan alternative. This quick, sliceable vegan cashew cheese is made by blending 2 cups soaked raw cashews, ⅓ cup refined coconut oil, 2 tbsp olive brine, 2 cloves garlic (or whatever you prefer for flavour,) and salt, then setting it in the fridge. For better texture and meltability, agar agar powder is used to create a firm, sliceable block. 🧀 Key Ingredients - Base: - Fat/Structure: ⅓ cup Refined Coconut Oil (crucial for firming). - Cheesiness: 2-4 tbsp Nutritional Yeast. - Flavor/Acidity: 2 tbsp Lemon juice or Olive brine, 2 cloves Garlic, or onion powder, or chives or whatever you prefer for flavour. - Set/Texture: 1 tbsp Agar Agar Powder (not flakes). 👩🍳 Instructions 1. Prep: Soak 2 cups cashews in boiling water for 10 minutes, then drain. 2. Blend: In a high-speed blender, combine cashews, oil, brine, garlic, salt, and nutritional yeast until completely smooth. 3. Activate Agar: Boil 1 cup of water with 1 tbsp agar agar powder for 1-2 minutes. 4. Combine: Pour the agar mixture into the blender with the cashew mixture and blend again quickly. 5. Set: Pour immediately into a container (or mold) and refrigerate for 1-2 hours until firm. 💡 Tips - Melty Mozzarella: Replace agar with 2–4 tbsp tapioca starch and cook on the stovetop until gooey. - Nut-Free: Use cooked chickpeas or white beans as a base. - Storage: Store in an airtight container in the fridge for up to a week. Eat and Enjoy.