Cheese is one of my favorite foods that I truly enjoy, however eating traditional cheeses gives may stomach so much pain! I found out later in life that milk products are not my friend, so when I realize I can make an alternative cheese without dairy I jumped for joy! This cheese is so easy to make, melts nicely and actually taste delicious!
Ingredients
1 cup Raw Cashews (soaked and drained for 4 hours or overnight)
1/4 cup Nutritional Yeast
1 Tablespoon Lemon Juice
1 tsp Apple Cider Vinegar
1 tsp Onion Powder
1 tsp Garlic Powder
1/2 tsp Salt (adjust to taste)
1/2 - 1 tsp Turmeric Powder (for color)
1 -1/4 cup Water
2 Tablespoons Coconut Oil melted
2 Tablespoons Agar Agar Powder
Instructions
In a blender add the drained soaked cashews and blend until almost smooth. Add to the blender the nutritional yeast, lemon juice, apple cider vinegar, onion powder, garlic powder, salt and turmeric powder and blend until smooth, set aside.
In a small sauce pan add the water and coconut oil on medium heat. Quickly whisk the agar agar powder into the pan and allow it to come to a boil and dissolve, whisking occasionally. Turn to low heat and allow to simmer until thicken for about 3-5 minutes.
Quickly add the agar mixture into the blender and blend until smooth. Open the blender and taste the mixture, add salt if needed then blend until smooth again. Be sure to scrape down the sides and bottom of the blender to assure all the ingredients are well combined.
Quickly, pour the cheese mixture into a mold container and allow to cool over night in the refrigerator. Un-mold from the container and enjoy.
Keep stored in the fridge.
Note: The agar agar mixture will stiffen once cooked so move quickly when adding it into the blender, then blend right away.
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