Firm Sliceable Cashew Cheese Loaf
Smooth, tangy cashew cheese you can slice or grate. Great on crackers or a board, made fast on the stove and set firm in the fridge.
Instructions
Step 1: Prep the blender base
Add cashews, 1/3 cup water, lemon juice, coconut oil, tahini, carrot, salt, paprika, cayenne, Dijon, nutritional yeast and garlic powder to a high-speed blender. Blend until completely silky, scraping down as needed.
Step 2: Activate the agar
In a small saucepan, whisk 1 cup water with agar agar powder. Bring to a boil over medium heat, stir constantly, and boil for 1 minute. Remove from heat.
Step 3: Combine and blend
Immediately pour the hot agar mixture into the blender with the cashew base. Blend again until smooth and glossy.
Step 4: Mold the cheese
Working quickly (it sets fast), spray or lightly oil a straight-sided round bowl, about 5in (12.5cm) wide. Pour in the mixture and smooth the top.
Step 5: Chill until firm
Refrigerate until fully set and sliceable, about 1 hour. To unmold, invert the bowl onto a plate and lift off.
Step 6: Serve
Slice, grate, or mash onto crackers. Store covered in the fridge; texture firms further by the next day.
Ingredients
- 1 cup of raw cashews
- 1/3 cup of water
- 5 tbsp of lemon juice
- 2 tbsp of coconut oil
- 1/4 cup of tahini
- 1/2 medium carrot (peeled and sliced)
- 2 1/2 tsp of salt
- 1/4 tsp of paprika
- 1/8 tsp of cayenne pepper
- 1 tbsp of Dijon mustard
- 1/4 cup of nutritional yeast
- 1 tsp of garlic powder
- 1 cup of water
- 1 tbsp of agar agar powder
Nutritional Info
per serving
- Calories:
- 71kcal
- Protein:
- 2g
- Carbs:
- 4g
- Fat:
- 6g