Ingredients
- 1/4 cup cashews (65g)
- 1 1/2 cups boiling water (375mL)
- 1/4 cup deodourized coconut oil, melted (60mL)
- 2 Tbsp Nutritional Yeast (10g)
- 2 Tbsp Tapioca Starch (14g)
- 1 Tbsp Agar Agar powder
- 1 tsp lemon juice
- 1 tsp maple syrup
- 1 tsp salt
Instructions
- Soak the cashews for 10 minutes in boiling water.
- Drain cashews and place in a blender along with the rest of the ingredients.
- Process until smooth.
- In a saucepan, add the cashew cream and bring to a boil stirring constantly until it thickens.
- Pour into lightly oiled ramekins and refrigerate for at least 1 hours.
- Remove by turning upside down onto a board, OR use straight from the jar as a spread. If you know you are going to use it this way, don't oil the jars, its pointless and just uses more oil you could have used to make more cheese.
Notes
- We commonly use this to make grilled 'cheeze' sandwiches, put whatever you want inside, i add any kind of vegan pesto kale/ parsley on one side, a scraping of hot mustard on the other, cheeze in the middle and brush the outside with 'butter' before toasting to brown and warm through... so good!
- This mix lasts for at least two weeks with no ill effects or deterioration as long as it lives in the fridge.