Sliceable Garlic & Herb Cashew Cheese (Vegan and Gluten Free) Recipe

Introduction

This sliceable Garlic & Herb Cashew Cheese is a delicious vegan and gluten-free alternative to traditional cheese. Creamy, flavorful, and easy to make, it’s perfect for sandwiches, crackers, or snacking. Its firm texture and savory taste make it a versatile addition to plant-based diets.

Ingredients

• 100 grams soaked cashews (soak 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 colour)
• 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 mixture)
• 90 ml water

Instructions

1. Step 1: Drain and rinse the soaked cashews thoroughly.
2. Step 2: Place the cashews in 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 paste forms. Taste the mixture and adjust seasonings if desired, remembering it will be diluted later.
3. Step 3: Stir in the chopped fresh chives and dried oregano into the blended mixture.
4. Step 4: In a medium saucepan, combine 90 ml water with agar-agar powder. Heat gently, whisking constantly until it comes to a boil. Boil for about 1 minute until thickened to a cake batter consistency, then remove from heat.
5. Step 5: Add the cashew cheese mixture to the agar-agar and whisk until fully incorporated.
6. Step 6: Pour the combined mixture into greased ramekins (lightly grease with olive oil and wipe with a kitchen towel). Cover and refrigerate for 2–3 hours or overnight until fully set.
7. Step 7: Once set, carefully invert the ramekins to remove the cashew cheese. If it is stubborn, gently run a soft knife around the edges. Sprinkle with dried oregano on top and serve.

Tips & Variations

• Soak cashews longer for extra creaminess and smoother blending.
• Adjust lemon juice and salt to find your preferred tanginess and seasoning balance.
• Add smoked paprika or chili flakes for a spicy twist.
• Use fresh herbs like parsley or basil for additional flavor notes.
• Ensure agar-agar is fully dissolved and boiled to set properly—undercooked agar may prevent firm setting.

Storage

Store the cashew cheese in an airtight container in the refrigerator for up to 5 days. Keep it covered to prevent it from drying out. Reheat gently or enjoy cold; it holds its shape well and can be sliced to use in sandwiches or as a snack.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted cashews instead of raw soaked cashews?

It’s best to use raw cashews soaked beforehand for a smooth texture and neutral flavor. Roasted cashews may result in a grainier texture and altered taste.

Is agar-agar necessary for this recipe?

Yes, agar-agar is essential for giving this cheese its firm, sliceable texture. Without it, the mixture will remain soft and spreadable rather than firm and sliceable.

Sliceable Garlic & Herb Cashew Cheese (Vegan and Gluten Free) Recipe

Print Recipe

★★★★★

4.9 from 50 reviews

This Sliceable Garlic & Herb Cashew Cheese is a delicious vegan and gluten-free alternative to traditional cheese. Made from soaked cashews blended with garlic, nutritional yeast, herbs, and set with agar-agar for a firm, sliceable texture, this creamy cheese is bursting with savory and tangy flavors. Perfect for spreading on crackers, adding to sandwiches, or enjoying on its own, it’s a wholesome dairy-free option that’s easy to prepare and packed with rich, herbaceous notes.

• Author: Sophie
• Prep Time: 15 minutes (plus soaking time for cashews)
• Cook Time: 10 minutes
• Total Time: 2 hours 25 minutes (including chilling time)
• Yield: Approximately 4 servings 1x
• Category: Cheese Alternative
• Method: Stovetop
• Cuisine: Vegan
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Cashew Cheese Base

• 100 grams Soaked Cashews (soak 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 colour
• 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

Agar-Agar Mixture

• 1.5 tbsp Agar-Agar Powder
• 90 ml Filtered Water

Instructions

1. Prepare Cashews: Drain your soaked cashews and rinse them thoroughly to remove any soaking water and impurities.
2. Blend the Cheese Base: Place the drained cashews in a high-speed blender. Add minced garlic, garlic powder, nutritional yeast, lemon juice, maple syrup, turmeric, salt, and 5 tablespoons of water. Blend until a very smooth, creamy paste forms. Taste and adjust seasonings if desired, remembering the mixture will be diluted later.
3. Add Herbs: Stir in the finely chopped fresh chives and dried oregano into the blended cheese mixture, mixing thoroughly for even flavor distribution.
4. Prepare Agar-Agar Gel: In a medium saucepan, combine 90 ml of water with 1.5 tablespoons of agar-agar powder. Turn the heat on and whisk constantly until the mixture comes to a gentle boil. Boil for about one minute until it thickens to a texture similar to cake batter, then remove from heat.
5. Combine Mixtures: Immediately whisk the agar-agar mixture into the blended cashew cheese base, blending well to create a uniform batter.
6. Mold the Cheese: Grease ramekins lightly with olive oil using a kitchen towel. Pour the combined cheese mixture evenly into the ramekins.
7. Set in Refrigerator: Cover the ramekins and refrigerate for 2-3 hours or overnight until the cheese is fully set and sliceable.
8. Serve: Once set, gently remove the cheese from the ramekins by turning them upside down. If needed, loosen the edges with a soft knife. Sprinkle dried oregano on top and enjoy your homemade garlic and herb cashew cheese!

Notes

• Soaking cashews overnight in cold water softens them and ensures a smoother cheese texture. For a quicker method, soak in boiling water for 20 minutes.
• Agar-agar is a vegan gelatin substitute that helps the cheese firm up and become sliceable.
• You can adjust the salt, lemon juice, or herbs to suit your taste preferences before setting the cheese.
• Store the cheese covered in the refrigerator for up to 5 days.
• This cashew cheese works well as a spread, in sandwiches, or served with crackers and fresh vegetables.

Keywords: vegan cashew cheese, garlic herb cashew cheese, sliceable vegan cheese, gluten free cheese alternative, plant based cheese, agar agar cheese