I know that you guys love vegan cheese recipes, so I figured that I'd put another one up. This cheese is really good. The chiles in it give it a nice, Pepper Jack-type flavor. Melt it on a grilled panini with roasted red peppers, and you're good to go!
1 cup plain unsweetened almond milk
2 tsp. agar powder
3/4 cup raw cashews, soaked for at least an hour
1 clove garlic
2 tbsp. nutritional yeast
1 1/2 tbsp. sesame tahini
1 tsp. chile pepper, chopped (or more, to taste)
1 tsp, salt
1/4 tsp. roasted sesame seeds (optional)
1/4 tsp. thyme
Nonstick cooking spray
Instructions:
1. Add the almond milk and agar to a medium sauce pan. Dissolve the agar in the almond milk, and bring it to a boil. Boil for 7 to 10 minutes, whisking almost constantly.
2. Next, add the cashews, garlic, nutritional yeast, tahini, chile pepper, salt, sesame seeds, and thyme to the food processor. Briefly pulse. Pour the almond milk and agar mixture in, and process until smooth.
3. Taste the mixture, and add more ingredients to taste (chile peppers, tahini, salt, etc.).
4. Grease a small bowl or container, pour the cheese mixture in the container, and let it cool uncovered for 5 minutes. Cover, and let set in the fridge for at least 6 hours.
Another amazing cheeze! I am SO glad that I crammed your blog into my rss feed reader. I love where you head off to in your culinary pursuits and look forward to more cheezy goodness in the future. For now..."Off to the pantry Robin...we are about to make Cheeze!"
ReplyDeleteGlad you like it! Let me know how it turns out...adding you to my reader as well. :)
DeleteWhere the recipe calls for agar, do you use agar flakes or agar powder? Thanks in advance!
ReplyDeleteAgar powder. Thanks for asking! I'll have to edit my posts. :)
DeleteDid you pre-soak the cashews?
ReplyDeleteI must have been having an off day when writing this post...yes. Raw cashews, soaked for at least an hour (a few hours is best).
Delete