Super Fantastic Vegan Cashew Cheese (Slices, Sauce or Dip)

READY IN: 30mins
Recipe by Ms Delicious Dish

My mother has made this recipe for Cashew Cheese since I was very young. I think this is a great recipe because it's so versatile. You can make it in a loaf pan with Agar Agar, so you can slice it for sandwiches or it crumble on rice and beans. It's also great as a Cheese Sauce or Cheese Dip too, if you eliminate the Agar Agar. Enjoy!

Top Review by Chef# 616082

I can't thank you enough for posting this recipe. Our four year old loves cheese, unfortunately, eating it makes him a tantruming eating problem. This is a great substitution. He had it with macaroni today. It works fine with baby carrots instead of pimimento's for the nightshade intolerant. I used coconut oil instead of canola only two tablespoons of lemon juice and gelatin instead of agar agar to set the slicing half and it worked great. I am going to gell all of it from now on because it melts well for sauce even with the gell, its adds protein and we use alot more slices than sauce. Thanks again.

Ingredients Nutrition

Directions

  1. To sterilize your Cashew Nuts: Spread your nuts out on a baking sheet and bake in a preheated 350 degree oven for 10 minutes and then cool completely before using them.
  2. Whiz first 7 ingredients in blender or food processor until nuts are liquefied.
  3. SLOWLY drizzle in oils to thicken and then add lemon juice after oils are incorporated.
  4. Mix Agar Agar in 1 Cup Cold water. Cook in separate sauce pan until clear (about 10 min).
  5. With a spoon stir cooked (warm) Agar Agar into cheese mixture. Immediately pour into loaf pan lined with plastic wrap and fold plastic wrap ends and sides over top.
  6. Refrigerate until set and slice as needed.
  7. To use as a spread or dip, do not add Agar Agar.
  8. When the loaf version is set, my mom slices into ½ sections. She puts them side to side with clear wrap in between and freezes then for individual later use.

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