Make your own Vegan Cheese. · Beyond The Detox

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.

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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).

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Instructions

Prep: Soak 2 cups cashews in boiling water for 10 minutes, then drain.
Blend: In a high-speed blender, combine cashews, oil, brine, garlic, salt, and nutritional yeast until completely smooth.
Activate Agar: Boil 1 cup of water with 1 tbsp agar agar powder for 1-2 minutes.
Combine: Pour the agar mixture into the blender with the cashew mixture and blend again quickly.
Set: Pour immediately into a container (or mold) and refrigerate for 1-2 hours until firm.

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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.

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