Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- Add sun-dried tomatoes to the cheesy mixture and mix in roughly.
- Pour mixture into molds. Place them in fridge to set for about 2 hours.
- 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