Sliceable Vegan Cashew Cheese Recipes
HARD SLICEABLE CASHEW CHEESE
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
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
SUPER FANTASTIC VEGAN CASHEW CHEESE (SLICES, SAUCE OR DIP)
My mother has made this recipe for Cashew Cheese since I was very young. I think this is a great recipe because it's so versatile. You can make it in a loaf pan with Agar Agar, so you can slice it for sandwiches or it crumble on rice and beans. It's also great as a Cheese Sauce or Cheese Dip too, if you eliminate the Agar Agar. Enjoy!
Provided by Ms Delicious Dish
Categories Lactose Free
Time 30m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- To sterilize your Cashew Nuts: Spread your nuts out on a baking sheet and bake in a preheated 350 degree oven for 10 minutes and then cool completely before using them.
- Whiz first 7 ingredients in blender or food processor until nuts are liquefied.
- SLOWLY drizzle in oils to thicken and then add lemon juice after oils are incorporated.
- Mix Agar Agar in 1 Cup Cold water. Cook in separate sauce pan until clear (about 10 min).
- With a spoon stir cooked (warm) Agar Agar into cheese mixture. Immediately pour into loaf pan lined with plastic wrap and fold plastic wrap ends and sides over top.
- Refrigerate until set and slice as needed.
- To use as a spread or dip, do not add Agar Agar.
- When the loaf version is set, my mom slices into ½ sections. She puts them side to side with clear wrap in between and freezes then for individual later use.
Nutrition Facts : Calories 143.8, Fat 14.2, SaturatedFat 1.8, Sodium 120, Carbohydrate 3.7, Fiber 0.8, Sugar 0.6, Protein 1.9
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