I absolutely love experimenting with different nut cheese recipes – spices, broths, thickeners, nuts – you name it, you can change it up for different results each time. Experimenting again, IPhoto1 discovered a great substitute for good ‘ol mozzarella! I used less potent flavours for a milder flavour (like mozza) and slightly less agar agar for a creamier texture. What’s great about these cashew cheese recipes I’ve perfected is that they’re shreddable as well as meltable! Huge success in the faux-cheese world. Enjoy!

 

INGREDIENTS: 

1 cup raw organic cashews * see footnote

1/4 cup nutritional yeast

spices of choice (onion powder, garlic powder etc.)

Photo1-21.5 tsp sea salt

1/4 tsp white or black pepper

1 cup milk alternative

1 cup water

1/4 cup vegan gelatin substitute (agar agar flakes)

2 tbsp oil of choice

2 tbsp lemon juice

 

DIRECTIONS: Photo1-1

-Place cashews into the food processor or vitamix and process until the consistency is a fine grind.

– Add nutritional yeast, spices and white pepper, then blend again until mixed thoroughly.

– In a sauce pan, bring to boil water, milk, vegan gelatin and oil.

– Reduce heat, cover and simmer until sauce thickens. Stir occasionally.

– When ready, add sauce to cashew mixture and process again.

-Add lemon juice and mix until cheese is thick.

– Transfer to a mould of choice, either a glass bowl, or in this case, silicon mini-loaf baking tray

– Cover and refrigerate until firm.

This makes one big block of cheese, or two medium blocks if using a 2-loaf mould. It keeps for about 2 weeks in the refrigerator. You can section and freeze this cheese for up to 6 months.

Feel free to experiment with different spices, fresh herbs or minced vegetables! The possibilities are endless. I will be using this recipe for every single firm cheese I make in the future. SO excited to have mastered the proper consistency!Photo1-3

 

* Note: if you are not using raw cashews, pre-soak for 2 hours prior to use. When they’re raw they release more oils and are easier to process into a fine powder.

*If you don’t have time to soak, you may boil the cashews for 15 minutes instead!