Firm Sliceable Cashew Cheese Loaf
A smooth, tangy and sliceable vegan cheese made from rich cashews and tahini. It is quick to prepare on the stove, sets firmly in the fridge, and is perfect for grating over pasta or serving on a cracker board.
Instructions
Step 1: Prep the blender base
Add the cashews, ⅓ cup of the water, lemon juice, coconut oil, tahini, chopped carrot, salt, paprika, cayenne, Dijon mustard, nutritional yeast and garlic powder to a high-speed blender. Blend until completely silky, scraping down the sides as needed.
Step 2: Activate the agar
In a small saucepan, whisk the remaining 1 cup of water with the agar agar powder. Bring to a boil over medium heat, stirring constantly, and boil for 1 full minute to activate the agar. Remove from heat.
Step 3: Combine and blend
Immediately pour the hot agar mixture into the blender with the cashew base. Blend again on high speed until smooth, glossy and emulsified.
Step 4: Mold the cheese
Working quickly (as agar sets as it cools), lightly oil a straight-sided round bowl or ramekin, about 5in (12.5cm) wide. Pour in the cheese mixture and smooth the top.
Step 5: Chill until firm
Refrigerate until fully set and sliceable, about 1 hour. To unmold, gently invert the bowl onto a plate and lift it off.
Step 6: Serve
Slice, grate, or spread onto crackers. Store covered in the fridge; the texture will firm up even further by the next day.
Ingredients
- 1 cup of raw cashews
- 1 ⅓ cups of water
- 5 tbsp of lemon juice
- 2 tbsp of coconut oil
- ¼ cup of tahini
- ½ medium carrot (peeled and sliced)
- 2½ tsp of salt
- ¼ tsp of paprika
- ⅛ tsp of cayenne pepper
- 1 tbsp of Dijon mustard
- ¼ cup of nutritional yeast
- 1 tsp of garlic powder
- 1 tbsp of agar agar powder
Nutritional Info
per serving
- Calories:
- 75kcal
- Protein:
- 2g
- Carbs:
- 4g
- Fat:
- 6g