Sliceable Smokey Garlic Cashew Cheese

 Quick dairy free cheeses are easier to make than most people think. This smokey garlic cheese firms up in just a few hours and can be sliced, or grated. Agar powder is a plant based gelatin and the ingredient used to make this cheese solid. It can easily be found online, or in your local asian market. Cashews replace the dairy in this recipe, and help to make it a a creamy convincing cheese. So if you have never ventured into vegan or plant based cheese making, go ahead, you will be surprised how simple and delicious homemade cheeses can be!

Quick dairy free cheeses are easier to make than most people think. This smokey garlic cheese firms up in just a few hours and can be sliced, or grated. Agar powder is a plant based gelatin and the ingredient used to make this cheese solid. It can easily be found online, or in your local asian market. Cashews replace the dairy in this recipe, and help to make it a a creamy convincing cheese. So if you have never ventured into vegan or plant based cheese making, go ahead, you will be surprised how simple and delicious homemade cheeses can be!

INGREDIENTS:

  • 1 cup cashews, soaked in hot water for a few hours and drained.

  • 1/4 cup nutritional yeast

  • 1 teaspoon salt

  • 1 teaspoon onion powder

  • 2 teaspoons minced garlic

  • 1 teaspoon liquid smoke

  • 1 and 2/3 cups almond or coconut milk

  • 2 tablespoons of agar powder

  • 1/4 cup triple filtered coconut oil

  • 1/4 cup sauerkraut, without the juice ( this surprising ingredient helps give the cheese that tangy bite that most cheeses have)

  • 3 tablespoons tapioca starch

  • 2 teaspoons light miso paste

  • 1 tablespoon lemon juice

COOKING INSTRUCTIONS:

  1. In a food processor, add all ingredients except milk, and agar. Blend a few minutes until the mixture becomes smooth.

  2. In a medium sized sauce pan, combine milk, and agar and bring to a boil. Reduce heat and simmer for 3-5 minutes. You want the mixture to thicken to a thin pudding like consistency.

  3. Pour the milk and agar mixture into the food processor with the other ingredients.

  4. Mix for a few minutes until all of the ingredients are well incorporated, and smooth.

  5. Pour the cheese mixture into 2 - 3 ramekins or small bowls. Let cool, uncovered in the refrigerator for serval hours to firm up.

  6. Store in an airtight container for up to one week in the refrigerator.