By Ms Delicious Dish on July 07, 2008
"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!"
Serving Size: 1 (53 g)
Servings Per Recipe: 20
"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."
"This recipe turned out pretty well. I used cayenne in place of the pimentos for some extra spice and the taste was great! The only thing I'm not sure about is the consistency - I think I may add some extra agar next time to see if it sets up any firmer. This cheese melts great and is yummy on sandwiches and as a cheese dip (just be sure to keep it warm or it will set back up)."
"I made this same recipe, but before finding it with your great directions. It was my first time working with agar agar, and I ended up letting it cool too much before incorporating it, so mine was a bit 'chunky.' I will definitely do it as you described next time and know it will work out much better!"