Name: Artisanal Cashew Cheese Blocks With Herbs & Spices
Prep time: 15 min
Cook time: 15 min
Total time: 9 h
Cuisine: Vegan
Ingredients: 2 cups raw cashews, soaked overnight; 1/4 cup nutritional yeast; 2 tablespoons lemon juice; 1 tablespoon white miso paste; 2 tablespoons refined coconut oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon salt; 2 tablespoons tapioca starch; 1/4 cup filtered water; 2 tablespoons fresh herbs (rosemary, thyme, chives); 1 teaspoon agar agar powder; 1/2 cup water for agar

Why Make This Recipe

Artisanal cashew cheese blocks are a delicious and nutritious alternative for those looking to cut down on dairy. They are creamy, flavorful, and packed with vitamins and minerals. This recipe is simple and allows you to customize the flavors to your liking. Plus, it’s an excellent choice for vegans and those with lactose intolerance.

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How to Make Artisanal Cashew Cheese Blocks With Herbs & Spices

Ingredients:

2 cups raw cashews, soaked overnight
1/4 cup nutritional yeast
2 tablespoons lemon juice
1 tablespoon white miso paste
2 tablespoons refined coconut oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
2 tablespoons tapioca starch
1/4 cup filtered water
2 tablespoons fresh herbs (rosemary, thyme, chives)
1 teaspoon agar agar powder
1/2 cup water for agar

Directions:

Drain and rinse the soaked cashews. Add them to a high-speed blender with nutritional yeast, lemon juice, white miso paste, refined coconut oil, garlic powder, onion powder, salt, and tapioca starch.
Add 1/4 cup filtered water and blend until completely smooth and creamy. You might need to stop and scrape down the sides several times.
In a small saucepan, whisk the agar agar powder with 1/2 cup water. Bring it to a boil while stirring constantly.
Once boiling, reduce the heat and simmer for 5 minutes until slightly thickened.
Pour the agar mixture into the cashew mixture in the blender and blend again until fully incorporated.
Finely chop the fresh herbs and fold them into the cheese mixture.
Line a small container or mold with cheesecloth or parchment paper and pour in the cheese mixture.
Refrigerate for at least 4 hours, preferably overnight, until fully set and firm.
Unmold the cheese block and slice it as desired. Store in an airtight container in the refrigerator for up to 1 week.

How to Serve Artisanal Cashew Cheese Blocks With Herbs & Spices

These cashew cheese blocks are versatile. You can enjoy them on crackers, in sandwiches, or as part of a cheese board. They pair beautifully with fresh fruits and nuts. Serve with a drizzle of olive oil or a sprinkle of extra herbs for added flavor.

How to Store Artisanal Cashew Cheese Blocks With Herbs & Spices

Keep the cheese blocks in an airtight container in the refrigerator. They can last for up to one week. If you want to keep them longer, consider freezing individual portions.

Tips to Make Artisanal Cashew Cheese Blocks With Herbs & Spices

Make sure to soak the cashews overnight for the best texture.
Experiment with different herbs and spices to suit your taste.
Use a high-speed blender for a ultra-smooth cheese consistency.
Adjust the thickness by tweaking the agar agar amount if you prefer a firmer or softer cheese.

Variation

Feel free to add different flavors like smoked paprika, sun-dried tomatoes, or olives for a unique twist. You can also try using different nuts, such as almonds or macadamia, for a different taste.

FAQs

1. Can I use roasted cashews instead of raw?
It’s best to use raw cashews to achieve the desired creamy texture. Roasted cashews can alter the flavor and texture.

2. Is there a substitute for nutritional yeast?
If you don’t have nutritional yeast, you can use vegan cheese shreds or leave it out, but it will change the flavor profile slightly.

3. How can I make this recipe nut-free?
You can substitute the cashews with sunflower seeds or pumpkin seeds, although the flavor and texture may vary from the original recipe.