Making vegan cheese at home is a fun, rewarding process and super easy. Here is a simple recipe to get you started:
Ingredients:
1 cup raw cashews (soaked in water for at least 2 hours, then drained)
1/4 cup nutritional yeast
2 tablespoons lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1/2 cup water
2 tablespoons agar-agar powder (for a firm cheese) or 2 tablespoons tapioca starch (for a stretchier cheese)
Instructions:
Soak the Cashews:
Soak the raw cashews in water for at least 2 hours or overnight. This softens them and makes them easier to blend into a smooth cheese.
Prepare the Cheese Base:
Drain and rinse the soaked cashews.
In a high-speed blender or food processor, add the cashews, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and water.
Blend until the mixture is very smooth and creamy. This can take a few minutes, so be patient.
Cook the Cheese:
If using agar-agar powder for a firm cheese: In a small saucepan, combine 1 cup of water and the agar-agar powder. Bring to a boil, then reduce the heat and simmer for about 5 minutes, stirring constantly, until the agar-agar is completely dissolved.
If using tapioca starch for a stretchy cheese: In a small saucepan, combine 1 cup of water and the tapioca starch. Cook over medium heat, stirring constantly, until the mixture thickens and becomes stretchy.
Combine and Set the Cheese:
Pour the cooked agar-agar mixture or tapioca starch mixture into the blender with the cashew mixture.
Blend again until everything is well combined and smooth.
Quickly pour the mixture into a lightly greased mold or container. Smooth the top with a spatula.
Let the Cheese Set:
If using agar-agar: Let the cheese cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours to firm up.
If using tapioca starch: The cheese will be ready to use immediately but will have a stretchy, melty texture.
Serve and Enjoy:
Once the cheese has set, it can be sliced, shredded, or melted as desired.
Store any leftovers in an airtight container in the refrigerator for up to a week.
Tips:
For added flavor, you can mix in herbs, spices, or other seasonings before pouring the cheese into the mold.
Experiment with different nuts (like almonds or macadamias) for varied textures and flavors.
Enjoy your homemade vegan cheese!
