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Cashew Nut Cheddar Style "Cheese"




Source of Recipe


101 Cookbooks


Recipe Introduction


Header notes from Ann Gentry: This cheese is great for shredding or melting. Cashews work better than other nuts because they blend into such a creamy, rich consistency. If you're not satisfied with the cheese's final consistency or texture, blame the agar flakes; all store-bought brands of agar flakes are cut differently, which unfortunately affect's the amount added if measured by volume. If you'd rather not; learn the hard way as I did, go by the provided weight; rather than cup measure.


List of Ingredients




1 1/4 cups raw cashews
1/2 cup nutrirional yeast
2 teaspoons onion powder
2 teaspoons sea salt
1 teaspoon garlic powder
1/8 teaspoon ground white pepper
3 1/2 cups unsweetened plain soymilk (I sometimes use rice, coconut or almond)
1 cup agar flakes (about 2 ounces)
1/2 cup olive oil
1/4 cup yellow miso
2 tablespoons freshly squeezed lemon juice (about 1 lemon)


Recipe



Using the pulse button, finely grind the cashews in a food processor; don't allow the cashews to turn into a paste. Add the nutritional yeast, onion powder, salt, garlic powder, and white pepper. Pulse three more times to blend in the spices.

Combine the soymilk, agar, and oil in a heavy saucepan. Bring to a simmer over high heat. Decrease the heat to medium-low, cover, and simmer, stirring occasionally, for 10 minutes, or until the agar is dissolved.

With the food processor running, gradually pour the soymilk mixture through the feed tube and into the cashew mixture.

Blend for 2 minutes, or until very smooth and creamy, and then blend in the miso and lemon juice.

For grated or sliced cheese, transfer the cheese to a container, cover, and refrigerate about 4 hours, until very firm. Once it's firm, grate or slice the cheese as desired.

For melted cheese, use the cheese immediately as melted cheese.

Alternatively, make the cheese in advance, cover, and refrigerate.

When you're ready to use the cheese, melt it in a saucepan over medium heat until smooth and creamy, stirring frequently. If needed, add more soymilk for a thinner consistency.

For Jalapeno Cashew Cheddar Cheese: Stir 2 tablespoons of minced jalapeno chiles into 2 cups of melted cheese. The cheese will keep for 4 days, covered and refrigerated

Make 4 cups.