This is a delicious plant-based, oil free cheese that can be sliced, or shredded. Use on tacos, burritos or mixed in casseroles. It’s also freezer* friendly. Use this recipe for a vegan version which is made with agar-agar.
Yield: makes about 300g/10-12oz block
- 1 cup boiling water
- 7 Tbsp gelatin* (42 g/1.5 oz)
- ¾ cup raw cashews (114 g/4 oz)
- 1 small cooked carrot* (about 1/3 cup;40g/1.5oz)
- 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
- Prepare a container* for the cheese to mold into.
- Add to high power blender cashews, carrot, sesame seeds, nutritional yeast, lemon juice, onion powder, garlic powder, paprika, turmeric, and salt. Set aside and get the gelatin ready.
- Add gelatin to a medium bowl and add boiling water. Stir until completely dissolved then add mixture to the blender ingredients.
- Blend until smooth then pour cheese into a prepared container. When it’s no longer warm to touch, cover the container and put in the fridge. Allow cheese 5-6 hours to get firm.
- Enjoy this cheese within 7-10 days. Otherwise freeze* and use later.
- Gelatin is considerably more cost effective when purchased in a bag, rather than packaged in pre-measured pouches.
- Frozen carrots are quick and easy to use.
- Silicone molds are ideal. Consider small loaf pans, 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.
- This cheese will melt when heated however, don’t expect it to melt like traditional or plant-based cheeses that are high in fat.
- If you plan on freezing this cheese, it must be made with gelatin and not the vegan version with agar-agar.
- Shred before freezing, then spread a thin layer on a baking sheet lined with parchment paper. After it is frozen, transfer the cheese to a Ziplock bag.