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What is cashew cheese?
It’s a non-dairy, vegan substitute for cheese. Many different herbs or seasonings can be mixed into the creamed mixture. Adding more liquid turns it into a creamy sauce. If it’s kept thick, it forms into a hummus-like cream cheese ingredient. Adding agar-agar powder and arrowroot powder can create a thick cheese and adding turmeric will provide a rich golden color.
Soak Cashews: cover with warm water for about 1 to 2 hours
Prepare Cashew Cream: Drain; rinse cashews; place in blender or food processor; add remaining 1/2 cup water, nutritional yeast, lemon juice, cornstarch, garlic powder, ground chipotle pepper, sea salt, and turmeric in blender or food processor; process until smooth and creamy, about 10 minutes. Scrape down about 3 times.
Prepare Agar-Agar Mixture: In a saucepan, mix agar-agar powder with 1/2 cup water; cook over low heat until agar is fully dissolved, about 7 minutes.
Add to Agar-Agar Mixture: Stir cashew cream into agar-agar mixture in saucepan; bring to a boil; forming a thicker batter, about 5 minutes. Spoon the mixture into one or two small ramekins; chill in refrigerator for at least 1 hour or until firm. Use and store in refrigerator about 5 days in airtight container.
Cook’s Note: If you add the ground red pepper, you will have a spicy cheese. Turmeric will make the cheese a bright yellow, so add less turmeric for a mild yellow color or omit this ingredient for a lighter colored cheese. You can season this cheese with any herb or seasoning instead of the red pepper.
Add Ingredients and Become Adventurous
Here’s Some Suggestions:
Spices like curry or smoked paprika
Chopped dried fruit
Citrus zest like lemon, lime, or orange
Sun-dried tomatoes or tomato paste
Berries
Bagel seasoning, dukkah spice blend, Italian herb blend or as desired
pdf for Copy of Recipe – Dairy Free Cashew Cream Cheese
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