I have been putting off making vegan cheese for a while now. Partly because I’m not a huge fan of the shop bought vegan cheese and partly because I assumed it would be super difficult to make. I was so wrong. This was one of the simplest recipes I’ve ever made and it set beautifully within 2 hours of making it.
I was blown away by the taste of this cheese and even my super fussy weegan who hates anything resembling cheese has declared she loves it!
The texture is so creamy. It slices like real cheese but can be spread like a cream cheese. It is smoky, salty and a perfect accompaniment to crackers and chutney. This will be our go-to party dish over the festive period. We know you’ll love it too. Enjoy!
Homemade smokey vegan cheese
- 1 1/2 cups filtered water
- 1 cup cashews
- 1/2 cup nooch (nutritional yeast)
- 1/2 tbsp maple syrup
- juice 1 lemon
- 3 tbsp agar agar flakes or 1 tbsp agar powder
- 1 tbsp smoked paprika
- 1/4 tsp turmeric powder
- 1/4 tsp cayenne pepper
- pinch salt
Line your chosen mould with greaseproof paper.
Add all of the ingredients apart from the agar powder along with half of your water into a food processor or blender.
Blend until smooth.
Heat up the remaining water in a saucepan and bring to the boil. Dissolve in the agar and simmer for 5-10 minutes.
Stir the blended ingredients into your combined agar water and stir through quickly.
Pour into your lined mould and set in the fridge for 2 hours.
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