Most of us who transitioned to being vegan struggled to give up the dairy especially cheese, but once we become adopted to this lifestyle, making alternative to make cheese should be easy and simple. Here are my three options for you to enjoy a wholesome and nutritiously cheese without being guilty.
CASHEW CHEESE SPREAD
CASHEW CHEESE SAUCE
CASHEW CHEESE SLICEABLE
CASHEW CHEESE RECIPES
CASHEW CHEESE SLICEABLE
Blend:
1/2 cup Raw Cashews
1 1/2 cup Water
1/4 cup Nutritional Yeast Flakes
1 1/2 tsp Salt
2 TB Agar Agar Powder
1 tsp Tapioca Flour or Tapioca Starch
1 tsp Lemon Juice
1 tsp Onion Powder
2 tsp Herbs de Provence, optional (
2-3 cloves Garlic, fresh, minced
Optional added ingredients:
Vegan Cream Cheese
Vegan Sour Cream
NOTE:
I used Tofutti brand and used half of each container. It gives an extra creamy taste close to a dairy cheese.
CASHEW CHEESE SAUCE
* Omit the Agar Agar and Tapioca Starch and use 1/2 cup of Cornstarch instead.
CASHEW CHEESE SPREAD
* Change the measurement to 1 TB Agar Agar Powder and 1 tsp Tapioca Starch and it's an option to omit the pimientos or not.
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