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This simple and basic vegan cheese has that stretchy and melty quality of regular cheese; it looks and tastes great, and is ideal for pizzas and sandwiches.

Recipe Summary test

prep:
5 mins
cook:
10 mins
additional:
6 hrs 10 mins
total:
6 hrs 25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place cashews in a bowl and cover with water; soak for 4 hours, or overnight. Drain.

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  • Place 1 1/4 cups water in a saucepan over high heat; bring to a boil. Add agar-agar powder and mix well until fully dissolved. Let it sit for 10 minutes.

  • Combine agar mixture, soy milk, almond flour, vegetable oil, miso, lemon juice, vinegar, salt, and pepper in a blender; blend until smooth and creamy, about 3 minutes.

  • Place mixture in a saucepan over medium heat; cook, stirring constantly, until it thickens, 7 to 10 minutes. Place in small ramekins, cover with plastic wrap, and chill in the refrigerator until set, about 2 hours. Grate before using.

Cook's Note:

This cheese works best if grated, not sliced, and keeps melting after baking, so make sure to let it rest for 5 minutes before serving.

Nutrition Facts

300 calories; protein 8.2g; carbohydrates 17.1g; fat 23.3g; sodium 855.2mg. Full Nutrition
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