Super Fantastic Vegan Cashew Cheese (Slices, Sauce or Dip)

The first time I tasted this cashew cheese, I was skeptical. My childhood was filled with grilled cheese sandwiches and macaroni and cheese, so the idea of a dairy-free alternative seemed like a culinary impossibility. Then, my mom presented me with a slice on sourdough bread, nestled next to ripe tomatoes and crisp lettuce. One bite, and all my preconceived notions vanished. It was creamy, tangy, and surprisingly cheesy – a revelation that proved vegan food could be just as comforting and delicious as anything I’d grown up with. This is her recipe, and I’m thrilled to share it with you.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Servings: 20
• Yield: Varies based on use (loaf, sauce, or dip)
• Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

• 3 tablespoons nutritional yeast flakes
• 1 teaspoon onion powder
• 1 cup water
• 1 (4 ounce) jar pimientos, drained
• 1/8 teaspoon garlic powder
• 1 cup raw cashews
• 1 teaspoon salt
• 1/2 cup canola oil
• 1/2 cup extra virgin olive oil
• 1/3 cup lemon juice
• 4 tablespoons agar-agar (omit for sauce/dip)
• 1 cup cold water (for agar-agar)

Equipment Needed

• Baking sheet
• Blender or food processor
• Small saucepan
• Loaf pan (for slicing, optional)
• Plastic wrap (for loaf pan, optional)

Instructions

1. Sterilize the cashews: Preheat your oven to 350 degrees F (175 degrees C). Spread the raw cashews out in a single layer on a baking sheet. Bake for 10 minutes to sterilize them. This step is important for flavor and texture. Allow the cashews to cool completely before proceeding.

2. Blend the Base: In a high-speed blender or food processor, combine the sterilized cashews, nutritional yeast flakes, onion powder, 1 cup water, pimientos, garlic powder, and salt. Process until the mixture is completely smooth and the nuts are liquefied. This may take several minutes, and you may need to scrape down the sides of the blender occasionally.

3. Emulsify the Oils: With the blender running on low speed, slowly drizzle in the canola oil and extra virgin olive oil. Continue blending until the mixture thickens and emulsifies into a smooth, creamy consistency.

4. Add Acidity: Once the oils are fully incorporated, add the lemon juice and blend for a few more seconds to combine. This adds a crucial tanginess that mimics the flavor of real cheese.

5. Prepare the Agar-Agar (for sliced cheese): If you’re making the sliceable cheese loaf, combine the agar-agar and 1 cup cold water in a separate small saucepan. Cook over medium heat, stirring constantly, until the agar-agar is completely dissolved and the mixture becomes clear. This usually takes about 10 minutes. Watch carefully to prevent scorching.

6. Combine and Set (for sliced cheese): Using a spoon, gently stir the warm agar-agar mixture into the cashew cheese mixture. Work quickly, as the agar-agar will start to set as it cools.

7. Pour and Refrigerate (for sliced cheese): Immediately pour the cheese mixture into a loaf pan lined with plastic wrap. Fold the plastic wrap ends and sides over the top of the loaf to create a sealed package. Refrigerate for at least 4 hours, or preferably overnight, to allow the cheese to fully set.

8. Enjoy as a Sauce or Dip: If you’re using the cashew cheese as a sauce or dip, simply skip the agar-agar step. The blended mixture is ready to use immediately.

9. Slicing and Freezing: Once the loaf version is set, you can slice it into portions. For convenient storage, slice the loaf in half and wrap each half separately in plastic wrap before freezing. This allows you to thaw only what you need.

Expert Tips & Tricks

• High-Speed Blender is Key: Using a high-speed blender like a Vitamix or Blendtec will result in the smoothest, creamiest texture. If you don’t have one, you may need to soak the cashews in hot water for 30 minutes before blending to soften them.
• Taste and Adjust: Before setting the cheese, taste the mixture and adjust the seasoning as needed. You may want to add more nutritional yeast for a cheesier flavor, or more lemon juice for a tangier flavor.
• Agar-Agar Alternatives: If you don’t have agar-agar, you can try using other vegan gelling agents like carrageenan or tapioca starch, but the results may vary. Start with a smaller amount than the agar-agar and adjust as needed.
• Don’t Overcook the Agar-Agar: Overcooking the agar-agar can weaken its gelling power. Cook it just until it’s completely dissolved and clear.
• Troubleshooting a Grainy Texture: If your cashew cheese has a grainy texture, it’s likely due to the cashews not being fully blended. Try blending for longer, or adding a tablespoon or two of water to help the mixture smooth out.

Serving & Storage Suggestions

This Super Fantastic Vegan Cashew Cheese is incredibly versatile. As a sliceable cheese, it’s delicious in sandwiches, on crackers, or crumbled over salads. As a sauce, it’s perfect for topping pasta, vegetables, or nachos. As a dip, serve it with crudités, tortilla chips, or pretzels.

Store the sliced cheese in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 2 months. Thaw in the refrigerator overnight before using. The sauce or dip version can be stored in an airtight container in the refrigerator for up to 3 days. It does not freeze well.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	143.8 kcal	N/A
Calories from Fat	127 g	89%
Total Fat	14.2 g	21%
Saturated Fat	1.8 g	9%
Cholesterol	0 mg	0%
Sodium	120 mg	5%
Total Carbohydrate	3.7 g	1%
Dietary Fiber	0.8 g	3%
Sugars	0.6 g	2%
Protein	1.9 g	3%

Note: Nutritional information is an estimate and may vary based on ingredient substitutions and preparation methods.

Variations & Substitutions

• Spicy Cashew Cheese: Add a pinch of cayenne pepper or a few chopped jalapeños to the blender for a spicy kick.
• Smoked Cashew Cheese: Add a teaspoon of smoked paprika to the blender for a smoky flavor.
• Herb Cashew Cheese: Stir in some fresh chopped herbs, such as chives, parsley, or dill, after blending.
• Sun-Dried Tomato Cashew Cheese: Add 1/4 cup of oil-packed sun-dried tomatoes to the blender.
• Nut-Free Option: Substitute the cashews with sunflower seeds, but be aware that the flavor will be different.
• Oil-Free Option: Omit the canola oil and olive oil, and add more water as needed to achieve a smooth consistency. The texture will be less rich, but still delicious.

FAQs (Frequently Asked Questions)

Q: Can I use roasted cashews instead of raw cashews?
A: While you can use roasted cashews, the flavor will be significantly different. Raw cashews provide a more neutral base that allows the other flavors to shine.

Q: How long does the cheese take to set in the refrigerator?
A: The cheese typically takes at least 4 hours to set, but it’s best to refrigerate it overnight for optimal firmness.

Q: My cashew cheese is too thick. How can I thin it out?
A: Add a tablespoon of water or non-dairy milk at a time until you reach your desired consistency.

Q: Can I make this without pimientos?
A: Yes, you can omit the pimientos if you don’t have them. However, they add a subtle sweetness and color that enhances the overall flavor. You could substitute with a small piece of roasted red bell pepper.

Q: Why do I need to sterilize the cashews?
A: Sterilizing the cashews helps to improve their flavor and texture, and it also helps to prevent the growth of unwanted bacteria.

Final Thoughts

This Super Fantastic Vegan Cashew Cheese is more than just a recipe; it’s a testament to the delicious possibilities of plant-based cuisine. Whether you’re vegan, vegetarian, or simply looking to explore new flavors, I encourage you to give this recipe a try. It’s easy to make, incredibly versatile, and sure to impress your friends and family. Don’t be afraid to experiment with different variations and substitutions to create your own signature cashew cheese. And most importantly, have fun in the kitchen! I’d love to know how yours turns out – please share your feedback and photos! Perhaps serve it with a crisp Sauvignon Blanc or alongside a vibrant roasted vegetable platter. Enjoy!