Vegan / Cashew Cheese

The whole reason I got the blendtec featured in last weeks video, was so I could make my own vegan cheese, instead of spending $10 each time, for half of a single wheel featured in this video. Originally, I was going to feature 3 different style cheeses, however when I tried the third cheese, it didn’t work out properly in the brine (I was trying to make mozzarella balls, but it just wasn’t right) so I scrapped the third cheese, however you still see it in some of the final shots.

Like usual, these flavour combos can be substituted to what you like. For example, instead of the full amount of cayenne pepper I use in the second one, try half the amount with something sweet to make it a sweet n spicy cheese. Also these may be in “wheels” of cheese, but they’re still soft enough you can spread them on toast in the morning too 🙂

*Note: If you don’t have a high powered blender, such as a blendtec or vitamix, you will need to soak your cashews overnight in enough water to cover them all*

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Cheese 1: Greek style
4oz Cashews (just under 1/2 c)
4oz Hot Water
4oz Almond Milk (or any non dairy milk)
1.5 tbsp Nutritional Yeast
1 Garlic Clove
2 tsp Agar Agar
1/2 tbsp dried Greek Seasoning

blend on med/high for 50 seconds (or until cashews are fully blended into a liquid/paste), then pour into a pan or small pot and cook on med/high heat until thickened. Pour into container of choice, or if wanting this to be a wheel, a muffin pan or ramekin will work

Cheese 2: Spicy Cayenne
4oz Cashews (just under 1/2 c)
4oz Hot Water
4oz Almond Milk (or any non dairy milk)
1.5 tbsp Nutritional Yeast
1/2 tsp Cayenne
1 Garlic clove
1 tsp Garlic Salt
2 tsp Toasted Sesame Seeds
3 tsp Agar Agar

blend on med/high for 50 seconds (or until cashews are fully blended into a liquid/paste), then pour into a pan or small pot and cook on med/high heat until thickened. Pour into container of choice, or if wanting this to be a wheel, a muffin pan or ramekin will work

VIDEO RECIPE [ https://youtu.be/u5MWhIyKE8I %5D

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