Since giving up cheese I’ve discovered vegan cheese in its many forms & varieties . . . and I’m absolutely in love! Especially with this cashew nut cheese recipe, which I can eat by the kilo . . . well almost.
I must say, for me it isn’t really about tasting the same as cheese – no, it’s more about eating vegan cheese at those moments when I would have cracked open the cheese in my previous life.
So let’s see . . . that would be . . .
- In salads.
- On jacket potatoes.
- As little cubes of cheese to snack on (Dutch style!).
- With gluten free bread or crackers.
- Grated on pasta & other dishes.
- As a variety of cheeses on a cheese board.
Some vegan cheeses are like cream cheeses, some are sliceable, others sweet, some hard, some soft, some meltable. I love them all. They aren’t the same taste as cheese but they do the same job for me.
I already blogged my favourite macadamia nut spreadable cream cheese with chives which goes lush on crackers or jacket spuds.
Now I want to introduce you to a variant. This is a rebel cheese! It’s not hard enough to be hard cheese and it’s not soft enough to be a spread. It’s just an in-between. But soooo delicious, I ate the whole lot in 2 days. Oooh I shouldn’t have confessed!
The way to make simple vegan cheeses is just that: simple. And this is no exception. You just take all the ingredients except the agar agar and oat milk, and blend it all together
Then heat the oat milk with the agar agar until it boils and keep it on the boil for 5 minutes. Mix in with the rest, pour into a flexible tub or cheese mould and put into the fridge to cool. And hey presto you have the most delicious stuff ever. Yummy!!
What more could you ask for? Yummmmmmmmmmm . . . .
- 1 cup cashews, soaked and without the water.
- 1/2 cup aquafava
- 1 cup coconut milk
- 1 dessert spoon chickpea flour or oat flour
- 1 tbs maiz flour
- 2 tbs nutritional yeast
- 2 dessert spoons chia seeds
- 3 tsp onion powder
- 1 clove garlic, crushed
- 1 tsp paprika powder
- 1 tbs apple vinegar
- 1/2 tsp salt or to taste
- 2 cups oat milk
- 1.5 tbs agar agar.
- Blend everything together in the blender except the oat milk, agar agar & chia seeds.
- Heat the oat milk with the agar agar and chia seeds until thick. Cook for a further 5 minutes,
- Mix everything together and pour into moulds.
This can be made soooo good. 🙂
You can make it in smaller moulds if you want it to look more attractive, and sprinkle it with dill to finish it off!
Have you made this cheese?
Do you think it’s absolutely, totally, jaw-droppingly moorish?
Let me know in the comments; I’d love to hear from you.