[penny79]

Cashew Cheese

Category: Condiments/Dressings/Spreads

This recipe is suitable for a: vegetarian/vegan diet

Preparation Time: 5 minutes

Serves: ?

Ingredients:

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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:

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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:

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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!!

 

[penny79]

I should add that I use a Vita-Mix for this. I'm not sure how well other processors or blenders will do.

 

[Brandon]

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.

 

[penny79]

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.

 

[Brandon]

I see. Thanks!

 

[IamJen]

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

 

[GhostUser]

Sounds delicious.

 

[penny79]

Quote:

Originally Posted by IamJen

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?

 

[IamJen]

Just didn't think you were into refined foods.

 

[Melanie]

Quote:

Originally Posted by Brandon

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.

 

[penny79]

Quote:

Originally Posted by IamJen

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?

 

[penny79]

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.

 

[FitChick99]

Looks good, thanks for posting! That lasagna recipe looks good too... I printed both to add to my recipe collection

 

[penny79]

You're welcome. Hope you enjoy.

 

[smedley]

Quote:

Originally Posted by IamJen

Just didn't think you were into refined foods.

 

[penny79]

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.

 

[jeneticallymodified]

Mod Post: lets keep it to legitimate questions and comments please.

 

[everdream]

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

 

[Earthling]

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.

 

[penny79]

Quote:

Originally Posted by everdream

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.