Name: Sliceable Garlic & Herb Vegan Cashew Cheese Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 min
Cuisine: Vegan
Ingredients: 100 grams soaked cashews (soaked overnight in cold water or for 20 minutes in boiled water); 2 cloves garlic, minced; 1 tsp garlic powder or granules; 5 tbsp nutritional yeast; Juice of 1 lemon; 3/4 tsp maple syrup; 1/2 tsp Dijon mustard; 1 tsp salt (adjust to taste); 1.5 tsp extra virgin olive oil; 1/4 tsp turmeric (for color); 5 tbsp water; 1 handful fresh chives, finely chopped; 1.5 tsp dried oregano; 1.5 tbsp agar-agar powder; 90 ml filtered water

Introduction

This sliceable garlic and herb cashew cheese is a delicious vegan and gluten-free alternative to traditional cheese. Creamy, flavorful, and perfect for slicing, it’s ideal for sandwiches, crackers, or as part of a cheese platter. The combination of fresh herbs and garlic makes it irresistibly savory.

A round cheese wheel with a soft creamy texture and pale yellow color is covered in mixed green and brown herbs. One large wedge is cut out, showing a smooth, dense inside slightly lighter in color. The cheese sits on a wooden board with a white butter dish and a white butter knife with a wooden handle blurred in the background, along with a stack of round crackers on the right. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

100 grams soaked cashews (soaked overnight in cold water or for 20 minutes in boiled water)

2 cloves garlic, minced

1 tsp garlic powder or granules

5 tbsp nutritional yeast

Juice of 1 lemon

1.5 tsp extra virgin olive oil

1/4 tsp turmeric (for color)

3/4 tsp maple syrup

1/2 tsp Dijon mustard

1 tsp salt (adjust to taste)

5 tbsp water

1 handful fresh chives, finely chopped

1.5 tsp dried oregano

1.5 tbsp agar-agar powder

1 cup filtered water (for agar-agar)

90 ml water

Instructions

Step 1: Drain and rinse the soaked cashews thoroughly.

Step 2: Place the cashews into a high-speed blender along with minced garlic, garlic powder, nutritional yeast, lemon juice, maple syrup, turmeric, salt, and 5 tablespoons of water. Blend until very smooth.

Step 3: Taste the mixture and adjust seasonings if desired. Keep in mind it will be slightly salty since it will be mixed with agar-agar later.

Step 4: Stir in the finely chopped fresh chives and dried oregano into the blended mixture.

Step 5: In a medium saucepan, combine 90 ml water and agar-agar powder. Heat gently and bring to a boil while whisking continuously. Boil for about 1 minute until it thickens to a cake batter-like consistency. Remove from heat.

Step 6: Add the cheesy cashew mixture to the agar-agar and whisk well until fully combined.

Step 7: Grease ramekins lightly with olive oil using a paper towel. Pour the mixture into the ramekins, cover them, and refrigerate for 2-3 hours or overnight until set.

Step 8: To serve, carefully remove the cheese from the ramekins by turning them upside down and gently loosening edges with a soft knife if needed. Sprinkle extra dried oregano on top and enjoy.

Tips & Variations

Use a high-speed blender for the smoothest texture. If your blender isn’t powerful, soak cashews longer or add a bit more water when blending.

Adjust garlic and lemon juice to your taste for a stronger or milder flavor.

Try adding smoked paprika or chili flakes for a smoky or spicy twist.

Replace fresh chives with finely chopped spring onions or parsley for a different herb profile.

FAQs

Can I use another type of nut instead of cashews?

Cashews provide a creamy texture that’s hard to beat, but blanched almonds or macadamia nuts can be used as substitutes. Keep in mind the taste and texture might change slightly.

What if I don’t have agar-agar powder?

Agar-agar is essential for setting this cheese into a firm, sliceable form. Without it, the cheese will stay soft and spreadable. You can try using another vegan gelling agent like carrageenan, but results may vary.