Sliceable Garlic & Herb Vegan Cashew Cheese Recipe
This vegan and gluten free Sliceable Garlic & Herb Cashew Cheese is a creamy, flavorful cheese alternative made from soaked cashews, infused with garlic, fresh herbs, and a hint of turmeric for color. Set with agar-agar, it forms a perfect sliceable texture that can be enjoyed as a spread, in sandwiches, or on crackers. This easy-to-make cashew cheese combines nutritional yeast for a cheesy flavor, fresh chives, and oregano for an herbal depth, making it a delicious and healthy dairy-free option.
- Prep Time: 15 minutes (plus soaking time for cashews)
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes (including refrigeration time; longer if soaking overnight)
- Yield: Approx. 6 servings (around 1 cup cheese total)
- Category: Cheese Alternative
- Method: Stovetop
- Cuisine: Vegan, Gluten Free, Dairy-Free
- Diet: Gluten Free, Vegan
Ingredients
Scale
Cashew Cheese Base
- 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
Agar-Agar Mixture
- 1.5 tbsp agar-agar powder
- 90 ml filtered water
Instructions
- Prepare Cashews: Drain the soaked cashews and rinse them thoroughly under cold water to remove any residue and soften them for blending.
- Blend Cheese Mixture: Place the drained 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 a very smooth and creamy paste forms. Taste the mixture and adjust seasonings if desired, keeping in mind the saltiness will be diluted later.
- Add Herbs: Stir the finely chopped fresh chives and dried oregano into the blended cashew mixture, mixing well to evenly distribute the flavors.
- Prepare Agar-Agar Mixture: In a medium saucepan, combine 90 ml of filtered water and agar-agar powder. Heat gently and bring to a boil while continuously whisking. Allow it to boil for around 1 minute until it thickens to a consistency similar to cake batter, then remove from heat.
- Combine Mixtures: Immediately pour the hot agar-agar mixture into the cashew cheese blend and whisk vigorously until fully combined and smooth.
- Set Cheese: Grease ramekins lightly with a small amount of olive oil using kitchen towel. Pour the combined mixture evenly into the prepared ramekins, cover, and refrigerate for 2-3 hours or overnight until firmly set.
- Serve: Once set, carefully remove the cheese from ramekins by flipping them upside down. If needed, run a soft knife around the edges to loosen. Sprinkle additional dried oregano over the top and enjoy sliced in sandwiches, on crackers, or as a spread.
Notes
- Soaking cashews overnight yields a creamier texture, but a quick soak in boiled water for 20 minutes also works.
- The agar-agar must be boiled to activate its gelling properties; insufficient boiling will prevent setting.
- Adjust the salt and lemon juice according to your taste before combining with agar, as flavors may mellow slightly after setting.
- Store the cheese covered in the refrigerator for up to one week.
- Use high-speed blender for best smoothness, a food processor may not yield as creamy results.
- For a firmer cheese, slightly increase agar-agar powder by 0.5 tbsp.
Keywords: vegan cashew cheese, sliceable cashew cheese, garlic herb cashew cheese, dairy-free cheese, vegan cheese recipe, gluten free cheese, agar agar cheese, creamy vegan cheese
