So the blog is just over a week or so old and we have requests already! This recipe goes out to David and Rita who are long term veggies recently turned vegan. They are missing cheese at the moment so asked whether I knew a recipe. There are some good vegan cheese substitutes out there in the market (Redwood and Bute Island) but I really like making this very quick and easy recipe to get away from the whole overdosing on soya stuff. We always have the ingredients for this in our store cupboard so if we fancy a 'cheesy' fix, it is good to go!
Please excuse the cup measurements but this recipe is adapted from an american vegan cookbook!
Don't forget you can really get experimental with this and adjust the flavourings. Chilli Cheese anyone?
3 cups water
3/4 cup of agar flakes
2 cups cashews
1/2 cup lemon juice (or less lemon and a little bit of balsamic vinegar)
2 tbsp tahini
2 tbsp nutritional yeast flakes
1 tsp salt (or to taste)
1/2 tsp garlic and onion powders (optional as Phil doesn't like garlic too much!)
Any other flavourings you fancy (go on be adventurous!)
Stir agar into water and heat in a saucepan. Bring to the boil and simmer for about 5 minutes or until it thickens (stirring occasionally to make sure it doesn't stick).
Meanwhile, grind the cashews to a powder in a blender.
Add the lemon juice (and balsamic if using), tahini, yeast flakes, salt and garlic/onion powders and anything else you fancy and give it all a bit more of a buzz in the blender.
Add the agar mixture and blend until smooth and creamy.
Quickly lightly oil whatever container you are moulding it into and pour in (as it will start setting quite quickly). Pop in fridge to finish setting.
Slice, grate, whatever and enjoy! Keep in the fridge. Not sure how long you can keep it there but should be fine for at least a week and probably won't last that long once you start eating it anyway!
Hope you like the photo - it is my first proper attempt at food photography and the first time I have used studio/artificial lighting for about 22 years!