NOTE: I found that agar powder works better than the agar flakes for getting this cheese nice and firm. It is important not to leave it at this point because it will thicken pretty quickly.
Glam cashew cheese recipe plus#
In a small to medium saucepan, add 1 cup water plus 2.5 tablespoons agar POWDER and bring it to a boil. This recipe makes approximately 1 quart and can be stored in the refrigerator for up to 2 weeks. Once blended to a nice and smooth consistency, set the cheese sauce to the side while you prepare the thickener.īy the way, at this point, this dairy-free cheese sauce could be used in nacho cheese dip, mac-n-cheese, topping for steamed broccoli, or anything else you need a creamy, cheesy sauce in.
However, if your blender isn’t jet engine speed, soaking the cashews in warm water for at least 30 minutes before adding them to this recipe will help this recipe come out more creamy. That thing is powerful and everything that goes into it comes out creamy. I have a Vitamix blender and so don’t take the time to soak my cashews. Add all the remaining ingredients, and blend until smooth. NOTE: reserve 1 cup of the broth, and add to blender. When veggies are tender, drain them and place them in a blender. Cooking time will vary based on how small the veggies are diced. Place potatoes, carrots, and onion in a pot and allow to cook until veggies are tender approximately 15 minutes.
In a medium pot, bring about 3 cups of water to a boil. However, I decided that my Basic Cheese Sauce was a better taste fit, and deepening the color was as easy as adding a little turmeric.īegin by dicing up the potatoes, carrots, and onion. At first, I used my Sweet Potato Cheese because it is already the perfect bright orangy color. The first step to creating this sliceable cheese was easy because I already had so many vegan cheese options to choose from. Little did I know that decades later I would be making dairy-free cheese with it. Twenty years ago, when I taught science classes to homeschoolers, we used agar in Petri dishes when we were growing bacteria. It is a perfect vegan gelling agent for basically any recipe. Agar powder is probably the most common and best for recipes, in my opinion. It is white, translucent, and tasteless, and it comes in flakes, powder, bars, and strands. I understand that single pronunciation is common in culinary circles as well.Īgar is a plant-based vegan gelatin that is made from seaweed. Yes, I know it’s the same word twice, but that is the correct way to say it, though in actuality, I personally only say it once.
Glam cashew cheese recipe full#
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions. How cool is that? The secret ingredient that can be added to each of them to firm them up is agar. One thing I’ve learned during the process of coming up with this new sliceable version is that ALL of my previous vegan cheese recipes can now be made sliceable. However, as soon as it defrosts, it turns back into its original form. So many followers have asked for a solid cheese and the closest I was able to come to until now was my stretchy Mozzarella which can be frozen and sliced or grated. The biggest challenge has been coming up with cheese that is actually firm instead of being a sauce.
Most recently, I’ve even added Easy Cream Cheese. If what you really want is Ricotta or Nacho Cheese, you’ll find it here as well. We have everything from Cheddar Sauce to Sweet Potato Cheese. When I say that there are a number of vegan cheese sauce recipes on this website already, it’s the truth. It’s actually sliceable for serving on crackers, sandwiches, and charcuterie boards. Though I have a number of great dairy-free cheese recipes already, all of them have been sauces. This Vegan Cheese Recipe has been a long time coming.
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