Vegan Cashew Cheese

Make your own homemade vegan cheese using cashews, nutritional yeast, and agar powder. It’s much easier than it looks!

 

Servings: 8 Portions

Total Time: 4 or 5 Hours

 

Ingredients: 

  • 1/2 cup + 2 tbsp raw cashews
  • 1/4 cup nutritional yeast
  • 1 tsp onion powder
  • 1 tsp sea salt
  • 1/2 tsp garlic powder
  • 1+3/4 cups plain unsweetened soy milk
  • 1/2 cup agar flakes (or 8 teaspoons agar powder)
  • 1/4 cup canola oil
  • 2 tbsp yellow or white miso
  • 1 tbsp fresh lemon juice
  • 3 tsp white truffle oil (optional)
  • Chopped chives (optional)

 

Method:

    • Lightly oil 3-4 small ramekins.
    • Using the pulse button, finely grind the cashews in a food processor (do not allow the cashews to turn into a paste). Add the nutritional yeast, onion powder, salt and garlic powder. Pulse 3 more times to blend in the spices.
    • Combine the soy milk, agar, and oil in a heavy medium saucepan. Bring to a simmer over high heat. Decrease the heat to medium-low. Cover and simmer for 10 minutes, stirring occasionally, or until the agar is dissolved.
    • With the food processor running, gradually pour the milk mixture through the feed tube and into the cashew mixture.
    • Blend for 2 minutes, or until the mixture is very smooth and creamy. Blend in the miso, lemon juice, and truffle oil and chopped chives (if using). Note: if your food processor isn’t very big, simply pour the cashew mixture into the saucepan and stir it vigorously for a minute or so, and then add the remaining ingredients.
    • For grated or sliced cheese: Transfer the cheese to a container; cover and refrigerate until it is very firm, about 4 hours. Once it is firm, use a knife to gently remove the cheese from the ramekin. Grate or slice the cheese as desired.
    • For melted cheese: Use the cheese immediately as melted cheese. To make the cheese in advance, cover and refrigerate it. When ready to use, melt it in a saucepan over medium heat until it is smooth and creamy, stirring frequently and adding more soy milk to the melted cheese to thin, if necessary.
    • The cheese will keep for 4 days,