This cheese is really delicious and doesn't last long in the cottage. This creamy vegan cheese is perfect for all of you craving some vintage cheddar or french onion dip. The photo's really don't do this recipe justice. You really must try it!!!! x
Cashew and Macadamia Cheese Log
3/4 cup of raw cashews
1/2 cup raw macadamia's (or extra cashews if you prefer)
3/4 cup Nutritional yeast
2 1/2 teaspoons of dried onion powder
2 teaspoons dried garlic powder
1/4 teaspoon cracked pepper
3 1/2 cups cashew milk (we like this recipe)
1/2 cup agar agar flakes
1/3 cup light olive oil
2 tablespoons vegetable stock concentrate (from thermomix EDC) optional
Juice of half of a lemon
Place nuts in a food processor or thermomix and grind until finely chopped but before it turns to butter. Add nutritional yeast, dried onion powder, dried garlic powder and cracked pepper. Pulse a couple of times to mix ingredients. Place milk and agar agar in a saucepan and stir over medium heat to dissolve agar agar. Increase heat and bring to a simmer. Continue to cook over heat until mixture thickens. Pour milk mixture into food processor or thermomix and blend until creamy. Add the olive oil, vegetable stock concentrate and lemon juice. Blend until combined, place in bowl, cover and chill in fridge for 1-2 hrs. Remove from fridge, divide mixture into four and make small logs. Serve plain, roll in herbs or cracked pepper or mix some dried fruit through cheese mixture.
3/4 cup of raw cashews
1/2 cup raw macadamia's (or extra cashews if you prefer)
3/4 cup Nutritional yeast
2 1/2 teaspoons of dried onion powder
2 teaspoons dried garlic powder
1/4 teaspoon cracked pepper
3 1/2 cups cashew milk (we like this recipe)
1/2 cup agar agar flakes
1/3 cup light olive oil
2 tablespoons vegetable stock concentrate (from thermomix EDC) optional
Juice of half of a lemon
Place nuts in a food processor or thermomix and grind until finely chopped but before it turns to butter. Add nutritional yeast, dried onion powder, dried garlic powder and cracked pepper. Pulse a couple of times to mix ingredients. Place milk and agar agar in a saucepan and stir over medium heat to dissolve agar agar. Increase heat and bring to a simmer. Continue to cook over heat until mixture thickens. Pour milk mixture into food processor or thermomix and blend until creamy. Add the olive oil, vegetable stock concentrate and lemon juice. Blend until combined, place in bowl, cover and chill in fridge for 1-2 hrs. Remove from fridge, divide mixture into four and make small logs. Serve plain, roll in herbs or cracked pepper or mix some dried fruit through cheese mixture.
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