Introduction: Baked Cashew Cheese
Josh and I can't get enough of this Baked Cashew Cheese! It's seriously THAT good!
It's creamy inside with a light and slightly crispy crust on the outside. You can eat it straight after you bake it, or it will harden up as it cools, so you can refrigerate it overnight and get stuck into it the next day.
Remember that Vegan Cheese and Nut Platter we posted just before New Years? Well this was one of the cheeses on it, and I think it deserves it's very own blog post.
This cheese is perfect on crackers, as part of an antipasto platter, in a salad, on sandwiches or on a bagel with some vegan smoked salmon! You could even sprinkle some on top of a scrambled tofu. Whatever you end up doing with it - it won't last long, I can guarantee you that!
If you love vegan cheese recipes you may also like to try out our Macadamia Dill Cheese! That's really yummy too!
This recipe uses some odd ingredients, but it definitely works, and they shouldn't be that hard to find - soy lecithin, and agar agar. You could probably order them online or get them from a health food shop.
If you make this Baked Cashew Cheese please let us know what you think in the comments! Don't forget to share the recipe with your family and friends!!
Step 1: What You Will Need
1/2 a cup of Cashews
70g of firm Tofu
2 Tbsp of fresh Lemon Juice
1/4 tsp of salt
a sprinkle of White Pepper
1/4 tsp of Garlic Powder
1 Tbsp of Nutritional Yeast Powder
1/4 cup of Canola Oil
2 tsp of Soy Lecithin
1/2 tsp of Agar Agar
1/3 cup of Water
generous sprinkle of Cracked Black Pepper
Preheat the oven to 180℃
If you don't have time to soak the cashews boil them in hot water for 10 minutes and then strain and rinse. Then add them to a blender or nutri-bullet with the tofu, lemon juice, salt, white pepper, garlic powder, nutritional yeast, oil and soy lecithin.
In a small saucepan add the 1/3 cup of water and 1/2 tsp of agar agar. Bring to the boil and then pour this mixture in with the remaining ingredients. Blend until smooth.
Pour into an 11cm springform tin lined with oil to keep it from sticking. Smooth out the top, sprinkle with cracked black pepper and bake for 30 minutes until golden brown on top.
Let the cheese cool for around 20 to 30 minutes before you release the spring. It's ready to eat straight away, but will harden up more as it cools, so it's best if you leave it in the fridge overnight and eat the next day!