Baked Vegan Cashew Cheese
Baked Vegan Cashew Cheese
Ingredients
- 1 cup raw cashews, soaked (overnight in cold water or 30 minutes in hot water), drained, and rinsed
- 1/2 cup carrot juice
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon agar-agar flakes, or 1 1/2 teaspoons agar-agar powder
- 1/2 cup water
Instructions
- 1
Prepare the cashews by soaking them. You can either soak them overnight in cold water or rapidly soak them in hot water for 30 minutes. Once soaked, thoroughly drain and rinse the cashews.
- 2
In a high-speed blender, combine the drained cashews, carrot juice, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and black pepper. Blend until the mixture is completely smooth and creamy, ensuring there are no cashew lumps. Set this blended mixture aside.
⏱️ 5 min
- 3
In a small saucepan, combine the agar-agar flakes (or powder) with 1/2 cup of water. Place the saucepan over medium heat and bring the mixture to a boil. Stir constantly for approximately 2-3 minutes, or until the agar-agar is completely dissolved and no visible particles remain.
⏱️ 3 min
- 4
Carefully pour the hot, dissolved agar-agar mixture into the blender with the previously prepared cashew mixture. Blend again for an additional 30 seconds to ensure the agar-agar is thoroughly incorporated into the cheese base.
⏱️ 2 min
- 5
Pour the warm vegan cashew cheese mixture into your desired mold. A small ramekin or a cheese mold lined with parchment paper works well. For a baked version, ensure your mold is oven-safe.
⏱️ 1 min
- 6
Transfer the mold to the refrigerator and chill for at least 2-4 hours, or until the cheese is completely firm and set.
⏱️ 120 min
- 7
Once firm, carefully unmold the vegan cashew cheese. If you wish to bake it for a firmer texture, preheat your oven to 350°F. Place the unmolded cheese on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until the edges are slightly golden and the cheese is firm to the touch. Let cool slightly before serving.
⏱️ 30 min•🌡️ 350
Kitchen Tools
Nutrition Facts (per serving)
Baked Vegan Cashew Cheese
- 1 cup raw cashews, soaked (overnight in cold water or 30 minutes in hot water), drained, and rinsed
- 1/2 cup carrot juice
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon agar-agar flakes, or 1 1/2 teaspoons agar-agar powder
- 1/2 cup water
Instructions
- 1
Prepare the cashews by soaking them. You can either soak them overnight in cold water or rapidly soak them in hot water for 30 minutes. Once soaked, thoroughly drain and rinse the cashews.
- 2
In a high-speed blender, combine the drained cashews, carrot juice, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and black pepper. Blend until the mixture is completely smooth and creamy, ensuring there are no cashew lumps. Set this blended mixture aside.
⏱️ 5 min - 3
In a small saucepan, combine the agar-agar flakes (or powder) with 1/2 cup of water. Place the saucepan over medium heat and bring the mixture to a boil. Stir constantly for approximately 2-3 minutes, or until the agar-agar is completely dissolved and no visible particles remain.
⏱️ 3 min - 4
Carefully pour the hot, dissolved agar-agar mixture into the blender with the previously prepared cashew mixture. Blend again for an additional 30 seconds to ensure the agar-agar is thoroughly incorporated into the cheese base.
⏱️ 2 min - 5
Pour the warm vegan cashew cheese mixture into your desired mold. A small ramekin or a cheese mold lined with parchment paper works well. For a baked version, ensure your mold is oven-safe.
⏱️ 1 min - 6
Transfer the mold to the refrigerator and chill for at least 2-4 hours, or until the cheese is completely firm and set.
⏱️ 120 min - 7
Once firm, carefully unmold the vegan cashew cheese. If you wish to bake it for a firmer texture, preheat your oven to 350°F. Place the unmolded cheese on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until the edges are slightly golden and the cheese is firm to the touch. Let cool slightly before serving.
⏱️ 30 min•🌡️ 350