Glam cashew cheese recipe how to#

How long does this vegan cheese last in the refrigerator?Ī week in a covered container is a good rule of thumb. There is no need to oil the mold as this cheese will solidify and pop out easily with the use of a butter knife or similar used around the edges. What should I use for my vegan cheese mold?Īny heat safe dish that holds about 3 cups will work. Pour immediately into a heat safe dish (your cheese mold) and place in the fridge for at least 3 hours to harden ( Photo 4).

Blend only for a second, or just until spices are mixed into the cheese. Without stopping the blender add herbs and crushed red pepper to blender running on low. Blend until completely smooth (usually only a minute is needed - you will probably hear a change in the blending sound as the mixture thickens.) Keep the blender going on medium speed and open just the blender lid plug and pour in the kappa carrageenan. Measure Kappa Carrageenan in one dish and herbs and crushed red pepper in a separate dish and set aside for adding in just a moment ( Photo 2).Ĭarefully add just-boiled-water water to blender and blend until smooth (Make sure to place lid on blender firmly and start blending at a low speed, turning up to med-high until completely smooth) ( Photo 3).

Rinse and drain.Īdd cashews, refined coconut oil, nutritional yeast flakes, tapioca flour, salt, onion and garlic powder, and lemon juice to blender ( Photo 1). Soak cashew pieces in hot water for about 5 minutes. Raw cashews get soaked in HOT water, which softens them and makes them easy to blend into a rich, smooth cashew cheese base. You will also need raw cashew pieces since this is a cashew cheese. It’s a wonder ingredient and not widely sold. A derivative of sea weed, this ingredient is vital because it is what makes the cheese able to go from liquid to solid and back to melted state. Kappa Carrageenan – This is the most unusual ingredient and somewhat difficult to obtain.I usually buy online but many local health food and grocery stores sell this. Tapioca Flour – a thickener with a slightly ‘stretchy’ texture.It’s available at many local grocery stores. ) Refined coconut oil doesn’t taste like coconut but it still turns solid at cooler temps, thus adding firmness and richness. REFINED Coconut Oil – (Please don’t miss the word refined.The one challenge of making this cheese is that it takes a few unusual ingredients that not everyone has on hand – but please believe me – it is SO worth the effort!! Really, only #3 is harder to find. What Ingredients do I need to make this Vegan Cheese?

Glam cashew cheese recipe how to#

This post focuses on how to make my newest Herbed Vegan Cheese but the process and flavors are adapted from my original Real Vegan Mozzarella and other popular favorites including Vegan Pepper Jack Cheese, and Vegan Smoked Gouda Cheese. Obviously, it’s not quite like dairy cheese – BUT the texture, flavor, richness, and creaminess of this vegan cheese will literally knock your socks off! It satisfies a major cheese craving for me, and it even meets the expectations of my non-vegan friends! They’re like, “this stuff is great”!! Score!!! It is also fantastic as part of a vegan cheese board. This vegan cheese is amazing in all recipes where you would use regular cheese because it melts, slices, and grates well. You are going to feel like a master chef in minutes!! All you really need is a blender, a few ingredients, and five minutes of time. That is a million dollar question and I’m here today to tell you YES YOU CAN! A thousand times YES! Don’t let the whole idea scare you. I’m so excited to be sharing with you another rendition of my blender-based, no ‘cook’ vegan cheese!! Today we’re going to go over how to make a sumptuous block-style Herbed Vegan Cheese wheel. Perfectly sliceable, meltable, shreddable plant based cheese!