Sliceable Garlic & Herb Cashew Cheese (Vegan and Gluten Free) Recipe
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.
- 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
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
- Prepare Cashews: Drain your soaked cashews and rinse them thoroughly to remove any soaking water and impurities.
- 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.
- Add Herbs: Stir in the finely chopped fresh chives and dried oregano into the blended cheese mixture, mixing thoroughly for even flavor distribution.
- 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.
- Combine Mixtures: Immediately whisk the agar-agar mixture into the blended cashew cheese base, blending well to create a uniform batter.
- Mold the Cheese: Grease ramekins lightly with olive oil using a kitchen towel. Pour the combined cheese mixture evenly into the ramekins.
- Set in Refrigerator: Cover the ramekins and refrigerate for 2-3 hours or overnight until the cheese is fully set and sliceable.
- 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
