Basic Sliceable Vegan Smoked Cashew Cheese Recipes

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HARD SLICEABLE CASHEW CHEESE



Hard Sliceable Cashew Cheese image

Vegan cashew cheese that is sliceable and perfect for a vegan cheese board! It's delicious on crackers and you can slice it into perfect slices and you can mash it up on a cracker if you like. Full flavored, authentic looking and quick and easy to make too!

Provided by Alison Andrews

Categories     Appetizer     Gluten-Free     Side

Time 20m

Number Of Ingredients 14

1 cup Raw Cashews ((150g))
1/3 cup Water ((80ml))
5 Tbsp Lemon Juice (Freshly Squeezed)
2 Tbsp Coconut Oil
1/4 cup Tahini ((60g))
1/2 Medium Carrot ((~30g) peeled and sliced)
2 1/2 tsp Salt
1/4 tsp Paprika
1/8 tsp Cayenne Pepper
1 Tbsp Dijon Mustard
1/4 cup Nutritional Yeast
1 tsp Garlic Powder (or flakes)
1 cup Water ((240ml))
1 Tbsp Agar Agar Powder (must be powder and not flakes*)

Steps:

  • Add the cashews, 1/3 cup water, lemon juice, coconut oil, tahini, carrot, salt, paprika, cayenne, dijon mustard, nutritional yeast and garlic powder to the blender and blend until very smooth. Leave the mix in the blender and set aside.
  • Add 1 cup of water and the agar agar powder to a saucepan and heat, stirring regularly until boiling. Boil it for 1 minute (time it), stirring regularly and after 1 minute remove it from the heat and pour it into the blender on top of the cheese mix.
  • Blend until smooth.
  • Moving quickly, as it will start setting up very fast, pour the mix out into a round dish sprayed with non-stick spray.
  • Refrigerate until set. To remove from the bowl, turn upside down onto a plate.

Nutrition Facts : ServingSize 4 Slices, Calories 71 kcal, Sugar 1 g, Sodium 303 mg, Fat 6 g, SaturatedFat 2 g, Carbohydrate 4 g, Fiber 1 g, Protein 2 g, UnsaturatedFat 3 g

BASIC SLICEABLE VEGAN SMOKED CASHEW CHEESE



Basic Sliceable Vegan Smoked Cashew Cheese image

Why buy when you can make your own? Make this amazingly tasty vegan cashew-based cheese, seasoned with agave nectar, nutritional yeast, and smoked paprika. Perfect for melting, grating, and slicing!

Provided by Fioa

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 3h27m

Yield 12

Number Of Ingredients 10

½ cup unsalted raw cashews
2 teaspoons agar-agar powder
1 cup water, divided
2 tablespoons nutritional yeast
2 tablespoons lemon juice
1 tablespoon smoked paprika
1 tablespoon agave nectar
2 teaspoons arrowroot powder
1 clove garlic
1 teaspoon salt

Steps:

  • Soak cashews in a bowl of water for 2 hours.
  • Mix agar with 1/2 cup water in a saucepan over low heat. Simmer until agar is fully dissolved, about 7 minutes.
  • Drain and rinse cashews. Place cashews, remaining 1/2 cup water, nutritional yeast, lemon juice, smoked paprika, agave, garlic, arrowroot, salt, and turmeric in a blender; blend until smooth and creamy, about 10 minutes.
  • Pour cashew cream into agar mixture; bring to a boil until a thicker batter forms, about 5 minutes. Spread into 2 ramekins and chill in the refrigerator for 1 hour.

Nutrition Facts : Calories 45.3 calories, Carbohydrate 4.6 g, Fat 2.6 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 0.5 g, Sodium 195.9 mg, Sugar 1.7 g

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  • Preheat the oven to 325°F (162°C). Line a 6 inch round cake pan with a large piece of parchment paper (see photo) and press it inside the pan and against the sides to make it flat as possible.
  • Add the soaked/drained cashews to a food processor. TIP: I created this recipe to be a baked cheese, so I use the full amount of vinegar and prefer the flavor much more baked. However, if you want to keep it unbaked, keep in mind the flavor is much stronger and may taste too acidic to you. Therefore, SEE NOTES at the bottom regarding reducing the vinegar. Baking it helps to really mellow out the flavor.

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