How Do I Love Thee Vegan Cheese
Indulge in the creamy, tangy goodness of "How Do I Love Thee Vegan Cheese," a plant-based delight that’s as versatile as it is flavorful. Made from wholesome raw cashews and enhanced with nutritional yeast, lemon juice, and a hint of dijon mustard, this easy-to-make vegan cheese boasts a rich, umami-packed flavor perfect for spreading, dipping, or slicing. Whether you prefer it creamy and spreadable or firm enough to cut, this recipe adapts effortlessly with the optional addition of agar agar. Ready in minutes with minimal prep time, this dairy-free cheese option isn’t just delicious—it's also packed with nutrients, making it a must-try for any vegan or non-dairy enthusiast. Serve it up with crackers, fresh veggies, or your favorite artisan bread for a showstopping appetizer or snack!
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Recipe Information
Ingredients
- 1 cup raw cashews
- 3 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dijon mustard
- 0.5 teaspoon salt
- 0.5 cup water
- 1 teaspoon agar agar powder (optional, for firmer cheese)
Instructions
Place the raw cashews in a bowl and cover them with hot water. Let them soak for 15-20 minutes to soften. Alternatively, you can soak them in cold water overnight.
Once the cashews have softened, drain and rinse them thoroughly.
In a high-speed blender or food processor, combine the soaked cashews, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, onion powder, dijon mustard, salt, and water.
Blend on high until the mixture is completely smooth and creamy. Scrape down the sides as needed to ensure everything is fully incorporated. This may take 2-3 minutes depending on your blender's power.
For a creamy, spreadable cheese, transfer the mixture to a bowl or container and refrigerate for at least 2 hours to allow the flavors to meld together.
If you prefer a firmer cheese, dissolve the agar agar powder in 1/4 cup of hot water in a small saucepan over low heat, stirring until fully dissolved. Then pour the hot agar mixture into the blended cheese and blend again briefly to combine.
Quickly transfer the agar-infused cheese mixture to a round or rectangular mold (a glass container or ramekin works well) and smooth the top. Refrigerate for 2-4 hours, or until set and firm.
Once ready, remove from the refrigerator and serve as desired. Spread it on crackers, add it to sandwiches, or enjoy it as a dip for veggies!
Nutrition Facts
Calories |
731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1332 mg | 58% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 7.7 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1140 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
