If you have no other option but to use flakes, then you will have to use 3 times as much of it. The agar agar powder is much stronger than the flakes and is what we used in this recipe. You get two types of agar agar, you get the powder version and the flakes. The crucial ingredient in this recipe is the agar agar powder. Just place the nuts into a bowl, pour boiling water over the top and then leave them to soak for 15 minutes, then drain and use as normal. If you know your blender will have trouble with this, then you can soak them briefly in boiling water. Provided your blender is strong enough I don’t really see any reason to soak them first in this recipe but I am not an expert on your blender. The reason it’s possible to do this is because you’re making a sauce to start off with, it’s not a super thick cheese right off the bat so it’s more easily blendable (I do have a vitamix though so that helps!). You can just go right in and blend them up. This recipe is quick and easy and one of the things that makes it so quick is that you don’t need to soak the cashews first. And we can’t wait to show it off to our guests next week.
#Vegan yogurt cashew cheese recipe cracker#
It’s perfect for a vegan cheese board with some red grapes, jams, maybe some mixed salted nuts and a selection of crackers (and maybe some wine too).Īnd let me just say, a slice of this on a cracker with some mixed fruit jam on top – but any jam would be awesome – was like the best thing ever.
The water and agar powder dilute the spiciness of the cheese and while setting it also dilutes it a bit so you have to start off strong to end up with perfectly spiced cashew cheese.
So basically, you make up a batch of cashew cheese sauce in the blender, but you spice it up more strongly than you would usually, to the point that if you taste it, you’ll be thinking: this is too strong!īut then you boil up a cup of water with agar agar powder on the stove, let that boil for a minute and then pour that mix into your cashew cheese sauce (conveniently still in the blender) blend it up again and then pour it all out into your dish to set. Some recipes recommend you cook it all up with the agar agar powder (which is what makes it set) on the stove and then pour it out into your dish to set, but this doesn’t work at all when you use more cashews to make a thicker/more robust cheese, because then it’s too thick to stir up properly with the agar agar.Īnd since the agar agar needs to boil for at least a minute for that agar powder to set up properly I found it a much better plan to do it separately. I started off with just a basic recipe and then quickly saw that I needed to add more cashews to make it really rich and lots more spices to make that cheese flavor really stand out. If you love making your own homemade vegan cheese then also check out our vegan brie, vegan camembert and vegan blue cheese. It’s sliceable and hard enough to cut perfect slices, but you can also still smash it on a cracker if you want to. To think it can be so easy to make a super impressive block of vegan cheese!Īnd it is simply fabulous! You can slice it into perfect slices and put them on crackers or bread or wherever you would eat a slice of cheese.Īnd you can mash it up too. If you follow us on instagram then you might have seen in our instastories where I was proudly showing off each new attempt.įrom the start though I was delighted with this. I have to admit it took me a fair few goes to get this one right.
#Vegan yogurt cashew cheese recipe full#
We have guests coming next week and I have a full on cheese board planned, with this as the main event! It’s here! And I couldn’t be more excited!
The culturing time depends on how warm your house is and how “ripe” you like your cheese.Vegan cashew cheese that is sliceable and perfect for a vegan cheese board! Full flavored, authentic looking and quick and easy to make too! Next go-round I’m thinking pepper jack! What Probiotic Should I Use?įor the probiotic I recommend Ther-Biotic® Complete by Klaire Labs or Non-Dairy Multidophilus by Solaray (available at most natural food stores). Voila, spreadible, edible non-dairy cheese. Here I stuck to dill and mixed in a bit of salt. Once cultured, you can enjoy the “cheese” as is or mix in herbs, spices, salt-whatever you want! There’s a world of possibilities. I had tried my fair share of hippie recipes and just wasn’t convinced Raw Cultured Cashew Nut Cheese would be all it was cheesed up to be.īut let me tell you, I gave it a try and it WAS!Įven one of our pickiest eater friends thought it was pretty darn tasty! Honestly, the first time I came across a recipe for honest to goodness cultured nut cheese I was a little unsure. Enjoy this spreadable Raw Cultured Cashew Nut Cheese as is or mix in herbs, spices, salt, honey, jam-whatever you want! There’s a world of possibilities.įeeling a little adventurous today? Let’s go make nut cheese!
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