Veggie lover cashew cheddar that is sliceable and ideal for a vegetarian cheddar board! Full seasoned, bona fide looking and fast and simple to make as well!
It's ideal for a vegetarian cheddar board with some red grapes, jams, possibly some blended salted nuts and a determination of saltines (and perhaps some wine as well!). Furthermore, let me simply state, a cut of this on a wafer with some blended organic product jam on top (yet any jam would be great) resembled the best thing ever! Jaye and I were in paradise! Furthermore, we can hardly wait to show it off to our visitors one week from now.
This formula is speedy and simple and something that makes it so snappy is that you don't have to drench the cashews first. You can simply go directly in and mix them up. The explanation it's conceivable to do this is on the grounds that you're making a sauce to begin with, it is anything but a too thick cheddar directly off the bat so it's all the more effectively blendable (I do have a vitamix however so makes a difference!).
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INGREDIENTS
- 1 cup (150g) Raw Cashew Nuts
- 1/3 cup (80ml) Water
- 5 Tbsp Lemon Juice (Freshly Squeezed)
- 2 Tbsp Coconut Oil
- 1/4 cup (60g) Tahini
- 1/2 Medium Carrot, peeled (~30g)
- 2 and 1/2 tsp Salt*
- 1/4 tsp Paprika
- 1/8 tsp Cayenne Pepper
- 1 Tbsp Dijon Mustard
- 1/4 cup Nutritional Yeast
- 1 tsp Garlic Powder (or flakes)
- 1 cup (240ml) Water
- 1 Tbsp Agar Agar Powder (not flakes)*
INSTRUCTIONS
- Add the cashews, 1/3 cup water, lemon juice, coconut oil, tahini, carrot, salt, paprika, cayenne, dijon mustard, nutritional yeast and garlic powder to the blender and blend until very smooth. Leave the mix in the blender and set aside.
- Add 1 cup of water and the agar agar powder to a saucepan and heat, stirring regularly until boiling. Boil it for 1 minute (time it), stirring regularly and after 1 minute remove it from the heat and pour it into the blender on top of the cheese mix.
- Blend until smooth.
- Moving quickly, as it will start setting up very fast, pour the mix out into a round dish sprayed with non-stick spray.
- Refrigerate until set. To remove from the bowl, turn upside down onto a plate.
NOTES
*It is crucial for the success of this recipe that you use agar agar powder and not flakes. Flakes are much less powerful and if you DO use flakes you will need up to 3 times as much. I cannot be exact on the amount since I did not make this recipe with the flakes, only the powder.
*This might seem like a lot of salt, but it works perfectly in this recipe.
*I used a regular round bowl, it was 5 inches round and 2 inches deep. I chose it because it was quite straight up the sides so created a nicer shape for the cheese. But you can really use any bowl or ramekin, and if your bowls are smaller, then just use 2 bowls for 2 smaller blocks of cheese.
*This cheese can be grated.
*I also put a slice on a cracker and put it in the microwave for 15 seconds and it melted! So yes it does melt! This isn’t really what I would call the main use for this though, as I think it tastes better as is, but yes it melts!
*We have also now tried it on pizza! And it was fantastic! We tried it both grated onto a pizza and sliced. Either way was great. We put it on with all our other toppings before going into the oven and it got nice and soft and melty along with the other toppings. It doesn’t spread or anything, but it’s very very good!
For more detail : bit.ly/2TUpWiH
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