This is a delicious plant-based, oil free cheese that can be sliced.
Yield: makes about 285 g/10 oz block
Ingredients
- 1 cup water
- 1 Tbsp agar-agar powder* (to view more information)
- ¾ cup raw cashews (114 g/4 oz)
- 1 small cooked carrot* (about 1/3 cup/about 1-1½ oz)
- 3 Tbsp raw sesame seeds (28 g/1 oz)
- 3 Tbsp nutritional yeast
- 2½ Tbsp lemon juice
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp turmeric
- ¾ tsp salt
Instructions
- Prepare a container* for the cheese and set aside.
- Add the cashews, carrot, sesame seeds, nutritional yeast, lemon juice, onion powder, garlic powder, paprika, turmeric, and salt to a high power blender and blend until smooth. Set aside.
- Add water and agar to a small pot and stir to dissolve. Continue stirring while bringing mixture to a full boil then immediately remove from heat and pour into blender.
- Blend until creamy smooth scraping down the sides of blender as needed.
- Pour cheese into prepared container and when it’s no longer warm to touch, cover and put in the fridge. Let the cheese chill for a minimum of 3 to 4 hours before serving.
- Enjoy this cheese within 7-10 days.
Note
- Silicone molds are ideal. Consider small loaf pans, silicone portion freezer trays and muffin cups. Otherwise a non-stick spray will need to be used. When using non-stick spray, wipe out the excess.
- Frozen carrots work great.
- This cheese will melt when heated however, don’t expect it to melt like traditional or plant-based cheeses that are high in fat.