Making vegan cheese has never been so easy. This garlic and herbs cheese is delicious, dairy-free and has no added oil.
Soak the cashews for 1 hour in hot water.
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.
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.
Ingredients
Directions
Soak the cashews for 1 hour in hot water.
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.
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.