Cashew Cheese - VeggieBoards
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#1 Old 07-30-2009, 03:12 PM
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Cashew Cheese

Category: Condiments/Dressings/Spreads



This recipe is suitable for a: vegetarian/vegan diet





Preparation Time: 5 minutes

Serves: ?





Ingredients:

-----------------------------------------------------



2 c. water

3 T. agar flakes or 3 tsp. agar powder

1 c. raw cashew nuts

1/2 red bell pepper

1 1/2 T. lemon juice

2-3 T. nutritional yeast

1 tsp. salt

1/2 tsp. onion powder

1/4 tsp. garlic powder





Instructions:

-----------------------------------------------------



Boil the agar and water together for 1-2 min. Place in blender with the rest of the ingredients and blend for 1 or 2 min. until smooth. Pour into container(s) and chill. Slice when firm (or shred when frozen). Takes about 1-2 hours to firm up in frig.





Additional comments:

-----------------------------------------------------



I make this for other people, allow it to harden/firm up, and then slice it and freeze it for longer storage. The red bell pepper is essential for flavor!!
Werewolf Girl and Chris Pee like this.
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#2 Old 07-30-2009, 03:12 PM
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I should add that I use a Vita-Mix for this. I'm not sure how well other processors or blenders will do.
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#3 Old 09-22-2009, 04:04 PM
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I made a similar cashew cheese last night, I hadn't seen this thread. I won't post mine since it's so similar to this one, but I'll note the differences in how I did it.


  • I did an even ratio of cashews and water (2 cups) of cashews and water (2 cups)
  • whole teaspoon of onion powder
  • 1/4 cup of nutrional yeast
  • liberal amounts of garlic powder (I really like garlic)
  • juice from 1/2 of a lemon
  • red pepper to taste (I like it spicy so I used a good amount)



Otherwise it's essentially the same as the OP's.



I didn't use agar, I'm kind of curious what it does for the recipe?



I based my recipe off of the cheese sauce recipe from this vegan lasagna recipe that I'd seen linked on VB elsewhere.



I definitely look forward to trying this sauce with the red bell pepper, and also to trying it in a variety of dishes.
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#4 Old 09-22-2009, 04:33 PM
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The agar will cause the cheese to thicken upon cooling such that it's firm and sliceable (and also meltable at high heat). You can use it for sandwiches, melt it in a lasagna such as you did, and even serve with crackers. It's that versatile and tasty.
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#5 Old 09-22-2009, 04:59 PM
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I see. Thanks!
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#6 Old 09-23-2009, 08:07 AM
 
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Where do you get non-dehydrated agar and onion powder?

The ones I pity are the ones who never stick out their neck for something they believe, never know the taste of moral struggle, and never have the thrill of victory. - Jonathan Kozol
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#7 Old 09-23-2009, 09:42 AM
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Sounds delicious.
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#8 Old 09-23-2009, 02:03 PM
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Quote:
Originally Posted by IamJen View Post

Where do you get non-dehydrated agar and onion powder?



I don't think anyone said it was non-dehydrated. Was there a typo somewhere?
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#9 Old 09-23-2009, 02:32 PM
 
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Just didn't think you were into refined foods.

The ones I pity are the ones who never stick out their neck for something they believe, never know the taste of moral struggle, and never have the thrill of victory. - Jonathan Kozol
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#10 Old 09-23-2009, 02:34 PM
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Quote:
Originally Posted by Brandon View Post

I made a similar cashew cheese last night, I hadn't seen this thread. I won't post mine since it's so similar to this one, but I'll note the differences in how I did it.


  • I did an even ratio of cashews and water (2 cups) of cashews and water (2 cups)
  • whole teaspoon of onion powder
  • 1/4 cup of nutrional yeast
  • liberal amounts of garlic powder (I really like garlic)
  • juice from 1/2 of a lemon
  • red pepper to taste (I like it spicy so I used a good amount)



Otherwise it's essentially the same as the OP's.



I didn't use agar, I'm kind of curious what it does for the recipe?



I based my recipe off of the cheese sauce recipe from this vegan lasagna recipe that I'd seen linked on VB elsewhere.



I definitely look forward to trying this sauce with the red bell pepper, and also to trying it in a variety of dishes.



Oh I've made that lasagna recipe many times! It's yummy! I was wondering if that's the one you were talking about in the other thread.
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#11 Old 09-23-2009, 02:55 PM
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Quote:
Originally Posted by IamJen View Post

Just didn't think you were into refined foods.



I'm not. Did you see somewhere where I state that I currently eat this cheese?
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#12 Old 09-23-2009, 02:55 PM
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Anyway, if someone wants to discuss the actual recipe, please do so. I don't think these threads are supposed to involve someone trying to pick at the OP.
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#13 Old 09-23-2009, 03:34 PM
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Looks good, thanks for posting! That lasagna recipe looks good too... I printed both to add to my recipe collection
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#14 Old 09-23-2009, 06:14 PM
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You're welcome. Hope you enjoy.
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#15 Old 09-23-2009, 06:39 PM
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Quote:
Originally Posted by IamJen View Post

Just didn't think you were into refined foods.

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#16 Old 09-23-2009, 06:50 PM
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I don't know why a few select people (hmm, seem to be all female) are laughing and trying to poke fun at me for not eating refined/processed foods. As far as anyone else is concerned, it's an admirable trait. I still, however, even though I don't eat this cheese, took the time to post the recipe so people will have it and wlll be able to eat tasty vegan cheese. I didn't have to post this, and I don't find it appropriate that anyone try to stir up things in a thread for a recipe. I assume these members, if they want to continually disagree with my position (which I'm fine with), can PM me instead of changing a thread about cheese to agar dehydration methods and "inside joke" laughs. Or they can spend their time PMing each other about what a crazy raw foodist I am. I don't care. I just don't want this thread ruined.
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#17 Old 09-23-2009, 06:52 PM
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Mod Post: lets keep it to legitimate questions and comments please.
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#18 Old 09-24-2009, 01:34 PM
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is the agar absolutly nessersary? Is there anything I can replace it with? (vege-gel, for example, (the veg alt. for gelatine))
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#19 Old 09-25-2009, 01:28 PM
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I made this today and it was very nice. It's nothing at all like cheese unless you're used to red pepper flavoured cheese with a jelly-like consistency, but it makes a very tasty spread/sandwich filling.
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#20 Old 09-25-2009, 01:32 PM
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Quote:
Originally Posted by everdream View Post

is the agar absolutly nessersary? Is there anything I can replace it with? (vege-gel, for example, (the veg alt. for gelatine))



Yeah, I think you could replace it, but unfortunately I don't know the measurements of what you would need. :/



Mine wasn't really like jelly consistency. It was more creamy yet firm. But it probably depends on the agar brand, too, unfortunately, and how moist your cashews are.
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#21 Old 09-25-2009, 01:39 PM
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These are the cashews I used: http://www.vitacost.com/Navitas-Natu...er-Raw-Cashews



I don't know if it matters if you use raw ones or not - they are more expensive. I'm thinking it is water content that matters.



In case more people are confused, this is not a raw-food recipe, as the ingredients are not all raw and one item is even boiled!
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#22 Old 09-25-2009, 01:45 PM
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Quote:
Originally Posted by WorzelGummidge View Post

I made this today and it was very nice. It's nothing at all like cheese unless you're used to red pepper flavoured cheese with a jelly-like consistency, but it makes a very tasty spread/sandwich filling.



Mine wasn't jelly-like. I'm guessing it's because I didn't use the agar.
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#23 Old 09-25-2009, 01:50 PM
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I did use agar powder and not agar flakes. I'm sorry - don't know if that makes a difference. I assure you the cheese was gobbled up by dairy-eating vegetarian and omnivores, who asked for more and more!
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#24 Old 09-25-2009, 02:40 PM
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I wish I wasn't allergic to nuts!
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#25 Old 09-25-2009, 03:03 PM
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Quote:
Originally Posted by penny79 View Post

I did use agar powder and not agar flakes. I'm sorry - don't know if that makes a difference. I assure you the cheese was gobbled up by dairy-eating vegetarian and omnivores, who asked for more and more!



It wasn't a criticism of it, I did really like it. I just think it tasted nothing like cheese! It was jelly-like but not like an actual jelly. It spread very nicely and was firm but it was definitely more like a jelly than any cheese I've ever seen. I would totally give this to omnis but I wouldn't present it as a cheese substitute, just a sandwich spread.
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#26 Old 09-27-2009, 09:17 AM
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Quote:
Originally Posted by WorzelGummidge View Post

I made this today and it was very nice. It's nothing at all like cheese unless you're used to red pepper flavoured cheese with a jelly-like consistency, but it makes a very tasty spread/sandwich filling.



I made this too and agree. Delicious but not cheese like. It'll make a great sandwich filling for uni though. I'll have to see how long it keeps
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#27 Old 09-28-2009, 03:30 PM
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Oh wow, this recipe is to die for! I think it is a perfect substitute for processed "cheese" slices. Thanks!!! :]
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#28 Old 10-02-2009, 10:45 PM
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Will have to try this when I get cashews again.
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#29 Old 01-12-2010, 09:09 PM
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We use a similar recipe - minus the agar with a dab of cornstarch and roasted red peppers. I guess the main difference would be consistency. We don't solidify ours - we use it as a nacho cheese sauce!



Has anyone seen a similar cheese alternative but with spelt as the main ingredient? I have heard that this version sets up really well and is slice-able, grate-able and even melts! I need to track down that recipe...

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