Futakuchi Mana Ch. | 二口魔菜Thu, February 25, 2021 3:13pm

Cashew Cheddar Cheese Recipe

1 cup (4 oz/112 g) raw cashews
1 tablespoon powdered agar-agar or 3 tablespoons agar-agar flakes
1 cup (250 mL) nondairy milk (I used cashew milk)
1/4 cup nutritional yeast
2 tablespoons (30 mL) lemon juice
1 tablespoon (15 mL) tomato paste
1 and 1/2 teaspoons sweet or smoked paprika
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon Dijon or yellow mustard
1/4 teaspoon turmeric
1/2 teaspoon fine sea salt

Place the cashews in a mason jar or glass bowl. Add 2 cups (500 mL) boiling water. Let stand for 15 to 20 minutes until very plump. Drain and rinse the cashews.

Meanwhile, combine the agar agar and milk in a small saucepan. Cook and stir over low to medium heat until the agar is completely dissolved. Continue stirring over low heat for 5 minutes longer.

Place the drained cashews, nutritional yeast, and agar-milk mixture in a blender. Blend until completely smooth, stopping to scrape down sides several times. Add the lemon juice, tomato paste, paprika, onion powder, garlic powder, mustard, turmeric and salt. Blend until completely smooth.
Taste the cheese; adjust the seasonings to taste.

Pour the cheese mixture into a small loaf pan (or any mold of choice) that has been lined with plastic wrap. Cover and refrigerate for at least 4 hours until firm. Slice, grate, cube (or melt!) the cheese, as desired, for eating and cooking.

Recipe from: https://www.powerhungry.com/2019/11/easy-cashew-cheddar-cheese/