Sliceable, Grateable, Meltable Mozzarella Cashew Cheese!

3 Dec

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Ingredients (makes one block of cheese):

  • 1 Cup water
  • 1 Cup non-dairy milk
  • 1 Cup raw cashews, just covered in a bowl of water and soaked for at least 4 hours (then drain)
  • 1/4 Cup nutritional yeast
  • 3 Tablespoons tahini
  • 4 teaspoons agar agar powder
  • 1 teaspoon coconut oil
  • 1 teaspoon sea salt
  • 1 teaspoon rice vinegar
  • 1 teaspoon garlic powder
  • Optional: 1 teaspoon liquid smoke

Directions:

  1. In a medium sauce pan on medium-high heat, bring your water, non-dairy milk, agar agar, and coconut oil to a boil.  Reduce the heat to low and simmer for 8-10 minutes, continuously whisking.
  2. In your blender add your drained soaked cashews, nutritional yeast, tahini, sea salt, rice vinegar, garlic powder, and blend until the cashews start to break up.  Slowly pour your agar agar mixture into your blender and blend until smooth and creamy.
  3. Grease your cheese container (I used saran wrap and greased it then placed it in my glass dish, to be sure my cheese had a fool-proof exit strategy).  Carefully pour your cheese mixture into your dish and pop it in the fridge for at least 4-6 hours (I left mine in overnight).  P1130010s P1130012s P1130017s
  4. I topped my finished cheese with freshly cracked pepper.  Serve over crackers, with fresh tomatoes and pesto, grate & melt on your favorite meals, the possibilities are now endless!
  5. Enjoy eating whole!P1130032s P1130043s P1130048s P1130053s P1130076s P1130091s

What’s a gal to do when she’s out of vegan gluten-free bread but just HAS to test out her homemade cheese?  Um, well, we make a grilled cheese out of waffles!  Mmm just look at that gooey melted cheese!grilled cheese tomato soup (2)

23 Responses to “Sliceable, Grateable, Meltable Mozzarella Cashew Cheese!”

  1. sammysfood December 3, 2013 at 10:18 am #

    Looks amazing!! I’m giving this a go!

    • eatingwhole December 3, 2013 at 10:20 am #

      Thank you! I’m in need of an endless supply of raw cashews 😉 I go through this recipe like no other! I’d love to know how it turns out in your kitchen 🙂 .

  2. Nikki Hurst December 5, 2013 at 3:27 pm #

    Hi! I make nut and seed cheeses all the time – do you use agar powder or flakes? I use about 20g of flakes.

    • eatingwhole December 6, 2013 at 12:34 pm #

      I use agar agar powder! Not the flakes 🙂

    • Katie December 15, 2013 at 1:32 pm #

      Is it successful when you use the agar flakes? I assume you need to use much more than with the powder?

      • eatingwhole February 4, 2014 at 10:26 pm #

        I haven’t tested it using agar flakes! I know the conversion is 1 Tablespoon agar flakes = 1teaspoon agar powder. If you try it out I would love to know the results! 🙂

    • carnaleudemonia December 15, 2013 at 1:33 pm #

      Is it successful when you use the agar flakes? I assume you need to use much more flakes than when you use the powder?

      • eatingwhole February 4, 2014 at 10:26 pm #

        I haven’t tested it using agar flakes! I know the conversion is 1 Tablespoon agar flakes = 1teaspoon agar powder. If you try it out I would love to know the results! 🙂

  3. Ahliah April 8, 2014 at 10:55 pm #

    Hello! Great recipe, thanks for sharing! Have you tried freezing it before? I’m the only vegan in the house so I don’t know that I’d use it fast enough! Also, what size pan do you set it in?
    Thanks!

    • eatingwhole April 17, 2014 at 8:56 am #

      Hi Ahliah! I have tried to freeze it – I wasn’t 100% happy as the consistency did change when eaten raw, but it still melted great! You can always cut the recipe in half 😀 .

  4. wildlettucegal May 27, 2014 at 7:35 pm #

    Yum this looks so good and I can’t wait to try the recipe! Thankyou! 🙂 and the grilled cashew cheese waffle sandwich is food genius! Yay 🙂

  5. Audrey June 7, 2014 at 2:55 pm #

    Hi! Thanks for the recipe. It looks so good. I can’t have rice. What would be a good substitute for rice vinegar? Thank you! 🙂

    • eatingwhole June 7, 2014 at 3:02 pm #

      You can use white wine vinegar or apple cider vinegar in replace! ☺️ rice vinegar is one of the mildest vinegars. Traditionally I substitute 1 Tablespoon rice vinegar with 1 Tablespoon white wine vinegar with 1/4 teaspoon sugar. As this recipe calls for 1 teaspoon of rice vinegar you can omit the addition of sugar!

      • Audrey June 7, 2014 at 3:49 pm #

        Thank you so much for such a quick response. I really appreciate what you do. 🙂

      • eatingwhole June 7, 2014 at 3:50 pm #

        Aw thank you so much, Audrey!! ☺️

      • Jennifer Wherley July 23, 2014 at 9:45 am #

        Hi! That waffle looks amazing too! What is it called? I plan to make this cheese this weekend 🙂

  6. MiChelle Franzen October 15, 2014 at 2:39 pm #

    This cashew cheese was a huge hit at our monthly vegan potluck. I changed it up a little by using my spring form instead of a dish. I coated it just a little with coconut oil and sprinkled freshly cracked pepper and herbs. Then I poured the mixture in, weighted it down with a stainless steel cake pan and a large jar of water, and put it in the refrigerator over night.

    For the potluck dish, I cubed the cheese and mixed it with (quartered) cherry tomatoes & fresh basil, finishing it off with a bit of olive oil & fresh-ground garlic salt. No leftovers!

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