Hard Cashew Cheese
Cheese is one of the food items that I miss so much since I went dairy-free. There is something very comforting and decadent in cheese, and in spreads in general. I have a few recipes in my book for cheese, but this one is my latest favorite recipe. It is so versatile--you can add different herbs, nuts or spices to this basic recipe, and create a totally different flavor out of it.
I love working with agar agar as a thickening agent. Agar agar is a jelly-like substance, that comes from algae. It becomes thick when you cook it, which is why we have to cook the cheese before pouring into the glass dish to cool overnight.
Agar agar is a good source of iron, calcium, and fiber. It contains no sugar, no fat, and promotes healthy digestion.
Cashews are loaded with vitamins and minerals as well as antioxidants, which all promote healthy bones. Cashews are also known for their lower fat content than most other nuts, and help lower risk of weight gain,
Hard Cashew Cheese
Ingredients:
1 cup raw cashew, soaked overnight and drained
2 cups water
3 tablespoons nutritional yeast
juice of half a lemon
2 tablespoons olive oil
1 clove of garlic
1 tablespoon agar agar
salt
pepper
Directions:
To a food processor add all the ingredients and mix until very smooth.
Heat stove to low - medium, Pour the mixture into a nonstick pan and constantly mix until it gets thickened.It will take about 5 minutes.
Take a round glass dish and spray with olive oil. Pour the cheese mixture and cover with a lid.
refrigerate overnight or at least 5 hours, then gently remove from glass onto a serving dish. drizzle with olive oil , salt and pepper and serve.