Vegan Cashew Cheese with Tomato and Herbs

Delicious Vegan Cashew Cheese with tomato and herbs.

Oh, look who’s here, the 6501310th vegan cheese recipe on the blog. Well, I guess I just never get bored of vegan cheeses. This time it’s another quick recipe, made with cashews, agar agar and nutritional yeast. As flavoring I use tomato paste, sun-dried tomatoes and herbs, but you can go with whatever flavors you like. Fresh herbs, chili, garlic, olives….all delicious! Serve this cheese with toast or on a cheese platter with fruits, nuts, crackers, and veggies.

When it comes to vegan cheeses, there are usually two ways to go. If you are patient, you can make an epic aged nut cheese, or if you want something fast, you can make a cheese using agar agar, or starch. Aged nut cheeses are amazing, but they take really long to make. And let’s be honest, cheese cravings usually don’t want to wait days to get satisfied, right? Starch, or agar agar based cheeses are the quick options, however they are never as good, as those firm, nutty ones. Don’t get me wrong, both types can be pretty stunning, but sometimes I just really want that classic nut cheese taste without having to wait days for it.

The solution? Let’s combine the best of both words!

This cheese is made of cashews with just a pinch of agar agar to make it firm within an hour or two. You can adjust the amount of water in this vegan cashew cheese recipe, depending on how firm you want your cheese. Use just half a cup of water for an extra firm version, or use 1.5 cups for a soft, spreadable one. If you have a bit more time on your hands, you can also air-dry the cheese for a few hours, so it will get a nice outer rind.

This vegan cashew cheese is delicious as a snack, on salads, or in a sandwich, but you can also use it for cooking or baking. Try it on pizza or on top of a casserole too!

And if you can’t get enough vegan cheeses, check out some of my other cheese recipes:

• 2-Ingredient Vegan Cream Cheese
• Raw Vegan Cashew Mozzarella
• Vegan Tofu Feta Cheese
• Simple Raw Cultured Cashew Cheese
• Walnut and Herb Vegan Cheese
• Smoky Chili Almond Cheese
• Baked Almond Feta
• Quick and Easy Vegan Fondue
• Cauliflower Cheese Sauce
• Vegan Obazda

If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎

Vegan Cashew Cheese with Tomato and Herbs

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Total Time: 10 mins
• Yield: 2 small cheeses 1x

Print Recipe

Pin Recipe

Ingredients

Units MUS Scale 1x2x3x

• 1/2 tbsp agar agar
• 100 g/3.5 oz cashews (preferably soaked)
• 1 tbsp lemon juice
• 2 tbsp nutritional yeast
• 1 tsp miso paste
• 1 tbsp tomato paste
• 1/2 tsp oregano
• 1/2 tsp basil
• 1 tbsp chopped sun-dried tomatoes
• salt, pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Place agar agar and 1/2 cup of water in a sauce pan, and bring to a boil on low-medium heat. Stir constantly until it forms a thick jelly, about 3 minutes.
2. Transfer agar agar mixture to a blender with drained cashews, lemon juice, nutritional yeast, miso, tomato paste, oregano, basil, and 1/2 cup of water. Blend until completely creamy. Season with salt and pepper.
3. Add sun-dried tomatoes to the cheesy mixture and mix in roughly.
4. Pour mixture into molds. Place them in fridge to set for about 2 hours.
5. Once it set, remove cheese from mold to serve. Enjoy!

Notes

You can adjust the amount of water in this recipe, depending on how firm you want your cheese. Use just half a cup of water for an extra firm version, or use 1.5 cups for a soft, spreadable one.
If you have a bit more time on your hands, you can also air-dry the cheese for a few hours, so it will get a nice outer rind.

• Prep Time: 5 mins
• Cook Time: 5 mins
• Category: Snack
• Cuisine: Vegan