I’ve made the Cashew Cheddar Cheese recipe over at 101 Cookbooks countless times over the years and the recipe below is my adapted version. I enjoy this type of cheese for its simplicity and ability to morph into any shape or texture. Let me explain: the introduction of agar into this recipe allows the end product to gel and firm up perfectly, allowing the end product to be sliced, diced, grated or melted just like regular cheese. Unlike its raw cousin, this cheese can be whipped up in minutes and needs just a few hours to set. Enjoy on crackers, melted into a mac n’ cheese or grated over a salad.
3/4 cups whole raw cashews
1/4 cup nutritional yeast flakes
1 tsp onion powder
1 tsp salt
1/2 turmeric, for color (optional)
1 tsp garlic powder
1/8 teaspoon ground white pepper
1 3/4 cups unsweetened almond milk
1/2 cup agar flakes
1/4 cup canola oil
4 TB mellow or chickpea miso
juice from a halved fresh lemon
1 tsp liquid smoke
Grind the cashews in a food processor until they achieve the consistency of a fine powder. Add in the nutritional yeast, onion powder, salt, turmeric, garlic powder and white pepper.Heat the almond milk, agar and oil in a small saucepan over medium-high heat. Stir occasionally to prevent it from sticking to the bottom of the pan. Once it begins to bubble around the edges, decrease the heat to medium-low, and stir and simmer for about 10 minutes, ensuring that the agar is completely dissolved.
Add the cashew powder mix to the saucepan and stir vigorously. Remove about a cup of the hot mixture and place into a small bowl. Add in the miso and stir until well combined, then add that mixture back into the pot. Remove from the heat. Add in the lemon juice and liquid smoke. Place in the refrigerator for a few hours to gel.