Cashew Cheese, Vegan (1 oz)
- Number of Servings: 16
Ingredients
1 1/4 cups raw cashews1/2 cup nutritional yeast2 teaspoons onion powder2 teaspoons sea salt1 teaspoon garlic powder1/8 teaspoon ground white pepper3 1/2 cups plain unsweetened soy milk1 cup (about 1 1/2 ounces) agar agar flakes1/2 cup canola oil1/4 cup yellow or white miso2 tablespoons fresh lemon juice
Using the pulse button, finely grind the cashews in a food processor (do not allow the cashews to turn into a paste). Add the nutritional yeast, onion powder, salt, garlic powder, and white pepper. Pulse 3 more times to blend in the spices.
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.
For grated or sliced cheese: Transfer the cheese to a container; cover and refrigerate until it is very firm, about 4 hours. Once it is firm, grate or slice the cheese as desired.
For melted cheese: Use the cheese immediately as melted cheese. To make the cheese in advance, cover and refrigerate it. When ready to use, melt it in a saucepan over medium heat until it is smooth and creamy, stirring frequently and adding more soy milk to the melted cheese to thin, if necessary.
The cheese will keep for 4 days, covered and refrigerated.
Serving Size: makes 2 cups or 16 oz.
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.
For grated or sliced cheese: Transfer the cheese to a container; cover and refrigerate until it is very firm, about 4 hours. Once it is firm, grate or slice the cheese as desired.
For melted cheese: Use the cheese immediately as melted cheese. To make the cheese in advance, cover and refrigerate it. When ready to use, melt it in a saucepan over medium heat until it is smooth and creamy, stirring frequently and adding more soy milk to the melted cheese to thin, if necessary.
The cheese will keep for 4 days, covered and refrigerated.
Serving Size: makes 2 cups or 16 oz.
Nutritional Info Amount Per Serving
- Calories: 182.9
- Total Fat: 13.4 g
- Cholesterol: 0.0 mg
- Sodium: 344.5 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 2.7 g
- Protein: 5.1 g
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