Hard Dill Cashew Cheeze
.625 cups raw cashews
1/4 cup nutritional yeast
1 teaspoons onion powder
1 teaspoons sea salt
1 teaspoon garlic powder
1/8 teaspoon ground pepper
1 1/4 cups plain unsweetened nut milk, any kind
.5 cup (about .75 ounces) agar agar flakes
1/4 cup silken tofu
1/8 cup yellow or white miso (I used chickpea miso)
1 tablespoons fresh lemon juice
2 tsp dried dill
The original recipe makes twice as much, but I halved it and it seems just fine. The original recipe calls for oil - I substituted equal amount of silken tofu - and I added dill.
Original recipe here - http://www.realfood.com/blog/vegan-cashew-cheese-recipe .
Also made by these bloggers: http://www.vegangela.com/2011/10/15/homemade-vegan-cheese/
Combine the soy milk, agar, and oil in a heavy medium saucepan. Bring to a simmer over high heat. Decrease the heat to medium-low. Cover and simmer for 10 minutes, stirring occasionally, or until the agar is dissolved. With the food processor running, gradually pour the milk mixture through the feed tube and into the cashew mixture. Blend for 2 minutes, or until the mixture is very smooth and creamy. Blend in the miso and lemon juice.
Cover and refrigerate for at least 4 hours or overnight. It firms up very quickly - just about right when you pour it! So use it immediately if you are looking for a softer meltier cheese!
Serving Size: Makes 435 grams total, or about 15 servings (serving = 1oz, or 28 grams). - I filled three 7-oz ramekins with this recipe.
Number of Servings: 15
Recipe submitted by SparkPeople user BAKETIVIST.