Easy Vegan Cashew Cheese (Sliceable And Speadable) Recipe
By Earth of Maria
🔪Prep Time: 30 mins
1 ⅓ cups cashews, (see recipe notes)
¼ cup lemon juice
1 cup water, (+2 tbsp)
1 tsp smoked paprika
1 tsp cumin
1 tsp garlic powder
½ tsp onion powder
1/2 tsp turmeric
1 tsp salt
3 tbsp agar agar
1Firstly, soften the cashews. If you are using a high speed blender like a Vitamix, you can simmer them in a saucepan for 15 minutes. Otherwise, I would recommend soaking them in cool water for 4-6 hours, but no more than 8.
2Drain and rinse the cashews and transfer them to a blender or food processor. Now add the smoked paprika, cumin, garlic powder, onion powder, nutritional yeast, salt, lemon juice and ⅓ cup water. Blend until very smooth.
3Add the rest of the water and the agar agar to a saucepan over a low-medium heat. Whisk until a thick gel-like consistency forms to activate the agar agar.
4Quickly transfer the activated agar agar to the blender and blend once again to combine.
5Pour the cheese into a lightly greased mould of your choice. Leave to set in the fridge for 6-8 hours before removing and serving.
Best Vegan Pumpkin Pie Ever – Classic Thanksgiving Pumpkin Pie – Gluten Free Pumpkin Pie RecipeBy Vgn Bites
2020 Lockdown Twix Bars Recipe That Kids Love To Make At Home Recipe | Healthy Homemade Keto Twix Bars (Vegan, Paleo, Keto, Sugar-Free, Low Carb, Gf)By Vgn Bites
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.