Vegan Cashew Dill Cheese

With 2014 off to a strong start I thought it was time to get back into the plant lab (my kitchen) for a little Holistic Alchemy. Today’s task was to make a healthy, delicious cheese using only plants. With all of the artisan vegan cheeses suddenly popping up I thought it was time to join in the fun and I was so shocked at how easy and cheesy the whole experience was.

Secret Ingredient = Agar

This recipe can be made at home in less than 20 minutes and the results are epic. Creamy dill cheese with a hint of onion. The only special thing you need that might not already be in your kitchen is some Agar (also called Agar-Agar).

What’s Agar? Its a sea vegetable that acts just like gelatin with no weird animal products and lots of calcium, fiber and iron. Combined with the cashews it creates the cheesy texture I was going for in this recipe. It’s very easy to find in a health food store in the sea vegetable (seaweed) section.

1 cup water
1 teaspoon agar powder
1 cup raw cashews
1/4 cup nutritional yeast
1 teaspoon onion powder
1 teaspoon sea salt
1/4 cup chopped fresh dill

Lightly grease 6 spaces in your muffin tin using vegetable oil like sunflower or safflower. Place the cashews, nutritional yeast, salt and onion powder in a blender or food processor and process until you have a fine cashew texture (not a cashew butter). Heat water in a small saucepan to a boil and add the agar. Stir with a whisk and reduce the heat to a simmer continually stirring for 5 minutes. Add the cashew mix into the agar and water mix and stir with whisk to fully combine. Then add the dill and stir a few times. Now spoon the mixture into the 6 muffin tins spaces and place in the fridge. Let the cheese set for about an hour uncovered in the fridge and then turn out the cheese onto a plate and enjoy!

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