Sliceable cashew "cheese"

Sliceable cashew "cheese"
Prepare
over 2 hours
Cook
10 to 30 mins
Serve
Makes about 180g/6oz

You can slice and even grate this vegan cheese alternative that's made with cashews. Perfect for sandwiches or crackers.

You can use a well-oiled glass bowl, muffin tin or silicone mould to make this recipe.

By Sophie Whitbread

Shopping list

Ingredients

  • 100g/3½oz unsalted cashews
  • oil for greasing, such as sunflower or olive
  • 400ml/14fl oz milk alternative, such as cashew or soya
  • 2 tbsp nutritional yeast
  • 1 tsp garlic granules
  • large pinch salt
  • 14g/½oz agar-agar powder (also know as vegetarian 'gelatin')

For the optional seasonings

Recipe tips

Method

  1. Soak the cashews in a bowl of water covered with a clean tea towel for at least 2 hours.

  2. Oil your chosen mould/s.

  3. Drain the cashews and tip into a blender or food processor. Add a quarter of the milk substitute and blend until smooth. Pour into a large saucepan with the remaining “milk”.

  4. Stir in the nutritional yeast and salt. Add optional seasonings, such as dried herbs, smoked paprika or garlic powder now. Stir in the agar-agar and bring to the boil, while stirring. Once boiling, reduce the heat to low and simmer, constantly stirring, for 6 minutes.

  5. Pour into the mould/s immediately and leave for 10 minutes. Cover with a clean tea towel and refrigerate for 2 hours before using. Store in the freezer, in an air-tight container, if you want to be able to grate it.

Recipe tips

Keep refrigerated or in the freezer in an air-tight container for up to two days. If grating from frozen, leave to soften slightly for a couple of minutes first, to make grating easier.