- Ingredients and Equipment
- Basic Vegan Cheese Recipe
- Flavor Variations
- Tips for Perfect Texture
- Storage and Shelf Life
Ingredients and Equipment
To make vegan cheese, gather the following ingredients:
- Raw cashews
- Nutritional yeast
- Lemon juice
- Garlic powder
- Onion powder
- Salt
- Water
- Agar agar powder (for firmer cheese)
Essential equipment includes:
- High-speed blender
- Saucepan
- Cheese mold or container
Basic Vegan Cheese Recipe
1. Soak 1 cup of raw cashews in water for at least 4 hours.
2. Drain and rinse the cashews.
3. Blend cashews with 1/4 cup nutritional yeast, 2 tablespoons lemon juice, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1 cup water until smooth.
4. For firmer cheese, dissolve 1 tablespoon agar agar powder in 1 cup water, bring to a boil, and simmer for 5 minutes.
5. Combine the cashew mixture with the agar agar solution.
6. Pour into a mold and refrigerate for at least 2 hours.
Flavor Variations
- **Herb Cheese**: Add 1 tablespoon each of chopped fresh chives, parsley, and dill.
- **Spicy Cheese**: Mix in 1 teaspoon smoked paprika and 1/2 teaspoon cayenne pepper.
- **Smoked Cheese**: Add 1 teaspoon liquid smoke and 1/2 teaspoon smoked paprika.
Tips for Perfect Texture
- Ensure cashews are thoroughly soaked for a smoother blend.
- Use a high-speed blender to achieve a creamy consistency.
- Adjust agar agar quantity for desired firmness.
- Blend in stages, scraping down the sides to incorporate all ingredients evenly.
Storage and Shelf Life
- Store vegan cheese in an airtight container in the refrigerator.
- It will keep for up to 1 week.
- For longer storage, freeze the cheese for up to 3 months. Thaw in the refrigerator before use.