SLICEABLE GARLIC AND HERB CASHEW CHEESE {vegan, gluten free}

This is a very rare savoury recipe from me! If you’re looking for a dairy-free, vegan alternative to satisfy that cheesy craving – you’ve gotta try this! I often make cashew cheese as a dip or sauce to have with meals, but this recipe is sliceable and absolutely perfect for a cheeseboard. The trick is agar-agar powder – I got mine pretty cheap off Amazon! It can be made in under half an hour (aside from setting time) and is so so easy to make. Go go go!

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INGREDIENTS (makes 2 medium sized ramekins – halve this recipe for one ramekin)

  • 1 C soaked cashews (soak overnight – 12 hours)
  • 2 cloves minced garlic
  • 1-2 tsp garlic granules/powder
  • 2 tsp dried oregano/dried herbs of choice
  • 6-7 tbsp nutritional yeast
  • The juice of 1 1/2 lemons
  • 2 tsp extra virgin olive oil
  • 1 tsp maple syrup
  • 1 tsp sea salt (to taste)
  • 1 1/2 tsp cornflour
  • 10 tbsp filtered water
  • 1/4 tsp turmeric powder (optional – adds a deep cheesy colour)
  • Handful finely sliced fresh chives
  • 4 tsp agar-agar powder + 1 cup filtered water

METHOD

  1. Start by draining your cashews and rinsing them well. Then place them in your blender/food processor along with the minced garlic, garlic powder, dried herbs, nutritional yeast, lemon juice, maple syrup, turmeric (if using), sea salt, cornflour and 10 tbsp water.
  2. Blend well until a very smooth paste forms. Feel free to taste this mixture and add in any more of the ingredients to taste (e.g. you may prefer a tangier flavour, so add in more lemon juice).
  3. Stir in the chopped fresh chives.
  4. In a medium sized saucepan, add in 1 cup filtered water, the agar-agar powder and the cheesy cashew mixture. Turn on the heat and gently bring to a boil – constantly whisking. You will feel it getting thicker and thicker; turn off the heat when it becomes a similar consistency to a thick cake batter.
  5. Pour this mixture into greased ramekins (I grease with a teeny bit of olive oil and some kitchen towel), cover, and place in the fridge for 1-2 hours until they’re set.
  6. After three hours, carefully remove from the ramekins by turning them upside down – if they don’t come out straight away, try going around the edge with a soft knife (this usually works). Slice away and enjoy! Try a chunk on a cracker with some spiced apple chutney. Mmm 😍👌🏼 Store in the fridge to keep fresh!

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