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Making vegan cheese has never been so easy. This garlic and herbs cheese is delicious, dairy-free and has no added oil.

AuthorHalf Planet Preserve
RatingDifficultyBeginner
TweetSave
Yields3 Servings
Prep Time1 hrTotal Time1 hr
Ingredients
 ½ cup cashews
 1 tsp dried basil
 1 tsp dried oregano
 ½ tsp salt
 1 ½ tsp cornstarch
 ½ garlic clove
 3 tbsp nutritional yeast
 1 tbsp lemon juice or cider vinegar
 1 tsp maple syrup
 1 cup water, divided
 1 ½ tsp agar agar powder
 oil, to brush the ramekin
Instructions
1

Soak the cashews for 1 hour in hot water.

2

Drain the cashews and place them in a blender along with the basil, oregano, garlic, salt, cornstarch, nutritional yeast, lemon juice, maple syrup and 1/2 cup water. Process for 1 minute and set aside.

3

In a saucepan combine 1/2 cup water and agar agar powder. Add the cashew cream and bring to a boil stirring constantly. Pour into lightly oiled ramekins and refrigerate at least 2 hours. Remove by turning upside down onto a board.

Recipe by The Buddhist Chef.

Ingredients

Ingredients
 ½ cup cashews
 1 tsp dried basil
 1 tsp dried oregano
 ½ tsp salt
 1 ½ tsp cornstarch
 ½ garlic clove
 3 tbsp nutritional yeast
 1 tbsp lemon juice or cider vinegar
 1 tsp maple syrup
 1 cup water, divided
 1 ½ tsp agar agar powder
 oil, to brush the ramekin

Directions

Instructions
1

Soak the cashews for 1 hour in hot water.

2

Drain the cashews and place them in a blender along with the basil, oregano, garlic, salt, cornstarch, nutritional yeast, lemon juice, maple syrup and 1/2 cup water. Process for 1 minute and set aside.

3

In a saucepan combine 1/2 cup water and agar agar powder. Add the cashew cream and bring to a boil stirring constantly. Pour into lightly oiled ramekins and refrigerate at least 2 hours. Remove by turning upside down onto a board.

🧀 Homemade Garlic & Herb Vegan Cheddar