Sliceable Herbed Cashew Cheese

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Yes, I am vegan.

INGREDIENTS

• 1/3 cup raw cashews or 2 tbsp. of cashew butter
• 1 tbsp+1.5 tsp nutritional yeast
• 1 garlic clove
• 5 tsp starch of your choice (tapioca/arrowroot/corn)
• 5 tsp agar agar powder
• 1 tbsp. + 2 tsp juice from lemon
• 1/2 cup +1/2 cup water
• herbs of choice (parsley, chives, dill, dried mix of herbs)
• salt-to taste

INSTRUCTIONS

• In a saucepan, mix Agar Agar in ½ cup water. Set aside.
• Discard the water from cashews. Rinse them really well. Add cashews to a food processor with nutritional yeast, garlic, starch, salt, lemon juice & ½ cup of water. Make a very very smooth paste.

• Add the cashew paste to Agar Agar mixture.
• Bring this to boil on a low-medium heat until it forms a thick pancake-batter consistency.
• Quickly transfer to ramekins or round mold. This quantity makes one full ramekin and another ½ ramekin sized cheeses.
• Refrigerate for an hour. Carefully remove from the ramekin. Mince your herbs of choice and roll sides of cheese with herbs. Enjoy!

Notes:

• You could add a pinch of turmeric for a deep yellow color.
• Taste check the cashew paste. If you like it to be more tangy, feel free to increase the quantity of lemon juice.
• It will be a think 'jelly' consistency. Not as firm as normal cheese. However, you could hold and grate through a grater. Tastes excellent with crackers.