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Herb-crusted cashew cheese - dairy-free and easy
I was looking for an even easier way of making cashew cheese! I made it a few times using agar to hold it together. But it's not that easy to find and expensive as well. So I was looking at alternatives.
I've heard of tapioca but my local supermarket didn't have it so I kept on searching for something that can easily be found anywhere.
And the answer was corn starch. I've actually used it in a few dishes before, mainly to thicken sauces, but it's actually super useful to firm up dishes.
I tried a few times until I got the consistency right and voila, here is the result. Don't worry, you won't taste the corn starch at all! At a certain temperature it changes consistency and becomes absolutely tasteless.
And then I added herbs to it as well for taste and the wow factor. A perfect vegan dish for a party - or for yourself. But don't ask me how long it will last in the fridge. I made it yesterday and it's almost finished. I will deffo finish it off today ;-)
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This vegan cashew cheese will definitely impress when served at a party - not just with its taste but also with its looks!
Just coat the vegan cashew cheese in Herbs de Provence. You could also add a bit of black pepper to it.
Have it with some veggies on the side. I sliced up some radishes, red peppers and had some olives on the side. THe perfect combination!
That was my dinner: toasted panini with some hummus instead of butter, then rocket, red pepper, radishes and topped with the herb cheese. I still can't believe how amazing it tasted even though it's not real cheese!
Vegan cashew cheese ingredients:
- 75g unsalted cashew nuts
- 150ml water
- 4 tbsp corn starch
- 3 tbsp nutritional yeast
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 3/4 tsp salt
- 1/3 tsp garlic powder
- Herbs de provence
All you have to do is add all cashew cheese ingredients into a good blender and blend until you get a very smooth consistency.
Then pour the mixture into a pan and heat up. Make sure you stir constantly. After a few minutes it will change texture and turn into a thick paste.
Transfer the paste into a tupperware dish and even out so it's neatly packed into the dish.
Let set in the fridge for 1 hour or until it has completely cooled down.
Then sprinkle some herbs de Provence on a plate. Coat the cheese on all sides. Enjoy!
Yes, that was it already, so simple!!
And if you like vegan dairy-free cheese you must also try my most popular recipe ever - the vegan cranberry cheese, it's just divine.
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