Smoky Cashew Cheese

Sliceable cashew cheese with a deep and rich flavor. Can be grated (eg. for tacos).

150g cashew nuts

75ml plantbased milk

3 tbsp applecider vinegar

2 tbsp coconut oil

60g tahini

30g carrot (peeled)

2 tsp sea salt

2 tsp smoked paprika (optional)

½ tbsp Dijon mustard

4 tbsp nutritional yeast

250ml plantbased milk

1 tbsp agar agar

Rapeseed oil for greasing the ramekins or the dish

Place the cashew nuts, 75ml milk, applecider vinegar, tahini, carrot, mustard, nutritional yeast, coconut oil, salt and paprika in a blender and mix until smooth. This can take 5-10 minutes, so be patient! Leave the mixture in the blender and set aside. In a pan, bring the 250ml milk and the agar agar powder to a boil. Boil on low heat for 1 minute. Stir regularly. Add the agar agar mixture into cashew mix into the blender, and mix until smooth. Moving quickly (before it sets) pour the mixture into 2-3 greased ramekins or one larger dish. Place in the fridge for 1-2 hours until it sets.