Easy Cashew Cheese

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Venelina Dove M.D.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
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Ingredients

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Instructions

  • Soak the cashews in hot water for at least 4 hours or in cold water overnight. Then, rinse and drain them well.
  • Add the soaked cashews, nutritional yeast, vinegar, onion, garlic powder, and salt in a food processor. Blend for several minutes until smooth. Leave the mixture in the processor.
  • In a small saucepan add the water and bring to a boil. Once it starts boiling, add the agar powder and reduce the heat to a minimum. Let simmer for one minute stirring constantly with a whisk. Then remove from the heat and pour it into the food processor on top of the cashew mixture.
  • Blend again for several minutes until smooth.
  • Immediately pour the cheese mixture into a round bowl (mine measures 13 cm/9 inches round and 6 cm/2 inches deep). Smooth the surface with a spoon and refrigerate until set (about 2 hours or more). To remove from the bowl turn it upside down onto a plate and shake gently.
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Notes

  • It is important to use 100% pure agar agar powder and not flakes. Flakes are less powerful and if you do use agar flakes, you will need to use 3 times as much (3 teaspoons).
  • This recipe makes one 380 g round of vegan cheese.

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