This is my favourite nut cheese recipe so far, partly because – yes, as with all my favourites, it’s easy to make 😀 – and also because for me it takes the place of standard cheddar in my life, even though it isn’t as hard or crumbly as cheddar.
As you may know I’ve been making vegan cheeses and blogging a few different recipes for a while now, like this macadamia nut cheese or my soft herb cheese recipe. or my earlier cashew nut cheese recipe which has quite a different flavour to this one.
I’ve made this over and over again, tweaking it, varying the ingredients, playing with it until it works out just how I like it. And it’s yummy-moorish!
This nut cheese slices & melts but is too soft to grate. Cheese takes time to mature. So when you first make this cheese and set it in a mould, don’t expect it to be hard; it will still be fairly soft.
You’ll need to take it out of the mould and leave on a plate open in the fridge. Overnight will render a semi-soft cheese and two days will give you something you can bite on.
Now, be prepared, vegan cheese isn’t the same as dairy cheese but I love it. I haven’t eaten dairy for a long time now so I don’t compare the flavours. I just look for a good taste and a texture that I can use with foods where I used to eat dairy cheese before.
The great thing about this recipe is that you can also melt the vegan cheddar cheese on top of nachos or jacket potato or whatever you like to eat with melted cheese. And you can vary it to make different cheeses on a similar basis.
The method I use for making this easy nut cheese is to blend the cashew nuts (or macadamia nuts, almonds, or pine kernels) and 1 large clove of garlic first, along with a tiny bit of water.
If you’re using macadamia nuts or almonds you’ll probably have to soak them overnight first so that they can be blended smooth. With cashews I just blend them straight from the packet.
Many recipes use powdered garlic, but I don’t like the flavour so I always try to use fresh. Blend to a smooth paste before adding the rest of the ingredients (1 jar red peppers, 1/2 tin coconut milk, nutritional yeast, GF flour, tapioca flour, agar agar, salt & pepper, turmeric, cider vinegar) and blend again until smooth.
Transfer into a pan and bring to the boil, stirring continuously. You’ll see that the mixture thickens and starts to pull away from the pan as you stir.
Turn down to simmer and stir simmering over the heat for another 5 minutes to make sure it’s really going to set properly. Then pour into your containers, allow them to cool and transfer to the fridge.
Once they’ve set, take them carefully out of the mould and put onto a little dish and into the fridge to begin to harden up. If you make three like this, you can store two in the mould and harden up just one.
This vegan nut cheese recipe is really easy to make and can be used in sauces, sandwiches, recipes, or for slices or melted on jacket potato or nachos etc. You can make it with or without the red peppers. The turmeric is great for adding a bit of yellow colour.
So, below this you’ll find the actual recipe but don’t forget you can adapt it and vary it in so many ways, each time creating a new yumminess.
example Variation on recipe
Yesterday I wanted to make a quick cheese, or rather a very quick cheese – because I was ready to go to sleep! So I blended up some macadamia nuts which I had soaked that morning, with a touch of water.
Then, to the blender I added pinch of salt, 1/2 tin coconut milk, 1 tsp turmeric, 3 tbs nutritional yeast and 3 tbs tapioca flour. I blended it all together and then took a taste.
After adding a bit more salt and a dash of cider vinegar, I was satisfied with my super speedy invention. So I cooked it for 7 minutes, turned it into a plastic container, put it in the fridge and went to bed. And this morning it was a chewy-gooey, tasty vegan cheese.
It was simple, simple, simple, yet delicious, delicious, delicious!
Makes 3 small cheeses
Delicious substitute for cheddar or every day cheese
10 minPrep Time
10 minCook Time
20 minTotal Time
- 1 cup cashew nuts
- 1 large clove garlic
- 1 jar red peppers (optional)
- 1 tbs gram flour
- 1 tbs maiz flour
- 2 tbs tapioca flour
- 1 tbs agar agar
- 4 tbs nutritional yeast
- 0.5 tin coconut milk
- Salt & pepper
- Dash cider vinegar
- Blend the cashews and garlic with a tiny bit of water, to form a paste.
- Add the rest of the ingredients and blend again.
- Pour the mixture into a saucepan and bring to the simmer, stirring all the time.
- Simmer and stir for 5 minutes.
- Pour into a cheese mould and leave to cool.
- Transfer to the fridge.
- Leave open to the air to harden.
- Serve and enjoy!
The cheese will harden up when left open to the air in the fridge overnight and each subsequent day.
If you have any questions or thoughts about my favourite nut cheese recipe, please leave a comment below. I’ll be happy to get back to you a.s.a.p. 🙂
I’d love to connect with you!