Hard Sliceable Cashew Cheese

Hard cashew cheese, can be sliced. It's here! And I can't be more excited!

We have guests coming next week and I have planned a full cheese board, with this as the main event!

I have to admit I need a little time to fix this. If you follow us on Instagram then you might have seen in our instastories where I proudly show off every new effort!

From the beginning I was happy with this.

To think it can be very easy to make a very impressive vegan cheese block!

The wheels of vegan cashew cheese on board with crackers, wine and jam.

HOW TO MAKE CASHEW CHEESE
I started with just the basic recipe and then quickly saw that I needed to add more cashews to make it really rich and more spices to make the cheese taste really stand out.

Some recipes suggest you cook everything with powdered agar (which makes it regulated) on the stove and then pour it on your plate to adjust it, but this doesn't work at all when you use more cashews to make thicker / stronger cheese , because it's too thick to stir properly gelatin.

And because in order to need to boil for at least one minute so that the powder is properly formed, I found a far better plan to do it separately.

Wheel of vegan cashew cheese on board with crackers and red wine.

So basically, you make a batch of cashew cheese sauce in a blender, but you season it more strongly than usual, to the extent that if you taste it, you will think: this is too strong!

But then you boil a cup of water with powdered gelatin on the stove, let it simmer for one minute then pour the mixture into your cashew cheese sauce (easily in the blender) puree again and then pour everything into your plate to arrange.

Water powder and gelatin melt the spiciness of the cheese and while setting it also slightly dilute it so that you have to start from the strong to end up with finely seasoned cashew cheese!

Wheel of vegan cashew cheese on board with red wine, crackers and jam.

And that's amazing! You can slice it into perfect slices and put it on biscuits or bread or wherever you will eat a piece of cheese.

But you can also pound it! This can be cut and hard enough to cut the perfect slice, but you can still destroy it on the cracker if you want.

INGREDIENTS

• 1 cup (150g) Raw Cashew Nuts
• 1/3 cup (80ml) of water
• 5 Tbsp Lemon Juice (Squeezed)
• 2 Tbsp Coconut Oil
• 1/4 cup (60g) Tahini
• 1/2 Medium Carrot, Peeled (~ 30g)
• 2 salt and 1/2 tsp *
• 1/4 tsp Paprika
• 1/8 tsp Cayenne
• 1 Tbsp Dijon Mustard
• 1/4 cup of Yeast Nutrition
• 1 tsp Powder Garlic (or flakes)
• 1 cup (240ml) of water
• 1 Tbsp Agar Agar Powder (not flake) *

INSTRUCTIONS

Add cashews, 1/3 cup water, lemon juice, coconut oil, tahini, carrots, salt, paprika, cayenne pepper, dijon mustard, nutritious yeast and garlic powder to a blender and blender until very smooth. Leave the mixture in a blender and set aside.

Add 1 cup of water and agar powder to the pan and heat, stirring regularly until boiling. Boil for 1 minute (time), stir regularly and after 1 minute lift from the heat and pour into a blender on a cheese mixture.

Blend until smooth.

Move quickly, because it will start to regulate very quickly, pour the mixture into a round plate sprayed with non-stick spray.

Cool until ready. To remove from the bowl, turn it upside down to the plate.

NOTE

* It is very important for the success of this recipe that you use powdered gelatin instead of flakes. Flakes are much stronger and if you DO use flakes you will need up to 3 times. I can't get the exact amount because I didn't make this recipe with flakes, only powder.

* This may look like a lot of salt, but works perfectly in this recipe.

* I use a regular round bowl, it's round 5 inches and 2 inches deep. I chose it because it's quite straight up so that it creates a better shape for cheese. But you can really use any bowl or ramekin, and if your bowl is smaller, just use 2 bowls for 2 smaller blocks of cheese.

* This cheese can be shredded.

* I also put slices on the cracker and put them in the microwave for 15 seconds and melted! So yeah it's melting! This is actually not what I call the main use for this, because I think it tastes better, but it melts!

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