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Vegan Cheese

Ingredients

1/2 cup cashews 60 g

1 teaspoon basil

1 teaspoon oregano

00:00 01:28 1/2 teaspoon salt

1 1/2 teaspoon cornstarch

1/2 of 1 garlic clove

3 tablespoons nutritional yeast

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1 tablespoon lemon juice or cider vinegar

Making vegan cheese have never been so 1 teaspoon maple syrup

easy. This garlic and herbs cheese is
delicious, dairy free and has no added 1 cup water, divided

oil.It is made of cashew, agar

1 1/2 teaspoon agar agar powder
powder
powder,, nutritional yeast and spices.
Serve on bagels, bagel chips, crackers, or Oil, to brush the ramekin.
celery. Enjoy!
Directions

1 Soak the cashews 1 hour in hot water.

2 Drain the cashews and place them in a

blender along with the basil, oregano, garlic,
salt, cornstarch, nutritional yeast, lemon
Bob's Red Mill
juice, maple syrup and 1/2 cup water.
Large Flake...
$10.48
3 Process for 1 minute and set aside.
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4 In a saucepan combine 1/2 cup water and
agar agar powder. Add the cashew cream
and bring to a boil stirring constantly.

5 Pour into lightly oiled ramekins and

refrigerate at least 2 hours.

6 Remove by turning upside down onto a

Vitamix 5300 board.
Low-Profile...
$354.01

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105 comment

Connie · 30/06/2016, 8:20 pm / Reply

Great recipe. Thanks for sharing

Susanne · 02/07/2016, 2:35 pm / Reply

Just tried it out. Can’t wait for it to cool down. Licked the
pot clean and it was delicious. Easy and delicious. Your
recipes are the best. Thank you so much! <3

Ana Peralta · 03/07/2016, 8:34 pm / Reply

Muy bueno excelente????

Marsh a · 04/07/2016, 12:50 pm / Reply

Made this a couple of days ago. It was delish. Not a

thing I’d change about it. Not a hard cheese, more like a
spreadable cheese. Served it with healthy crackers. No
one knew it wasn’t cheese! Love your recipes, always
good! Keep them coming please!

Daniel · 06/07/2016, 12:27 pm / Reply

Very good recipe!!, thank you!

coco · 07/07/2016, 7:08 pm / Reply

délicieux !!!! delicious thank you for the receipe!

Lar MacGregor · 08/07/2016, 6:19 am / Reply

Fantastic recipe but it won’t upload to share via email, it

just sends a blank email. This does not detract from the
joy I get from these recipes though…..just an irritation.

Hester · 14/07/2016, 8:58 am / Reply

This is great! I have missed cheese for 2 years now. This

is the best thing I ate since two years. Thank you so
much!

Frances · 15/07/2016, 3:03 am / Reply

Have made this cheese several times now and

everyone loved it. So easy and delicious. Thank you.

Eulette · 24/07/2016, 8:45 pm / Reply

Great recipe. So simple. Could you do a feta flavoured

or goat cheese please. I miss those flavours.

Thank u so much for this.

Irene · 27/07/2016, 11:07 am / Reply

This is a brilliant recipe – I couldn’t believe how easy it

was to make. It will be a regular in my kitchen from now
on.

Romany · 04/10/2016, 4:43 am / Reply

Just tried it. Like Susanne I liked the pot clean and can’t
wait to eat the cooled down version

Rana · 14/10/2016, 7:13 am / Reply

Does the lemon juice have to be fresh or will it work

with bottled lemon juice as well?
It looks super delicious, can’t wait to try it!

pauline-jeanne · 23/10/2016, 7:49 pm / Reply

Hi, I think this recipe is easy enough to prepare and

looks so so yummy.

Jacqui · 25/10/2016, 7:13 pm / Reply

Looks delicious, has anyone had any success with other

nuts i.e almonds or walnuts?

Suzanne · 22/11/2016, 9:24 pm / Reply

I’m stunned. I never used agar before and found it in

my Asian market for $1.30 per packet!! I made it
following the directions but I think I put too much basil
in there and the sweetness was too much (user error)…
so I made another batch with just nutritional yeast
flakes and it looks like cheddar. I can’t stop talking
about this site and the use of agar, I’m baffled that this
is not more well known! Thank you so much for the
recipe and introducing me to a whole new level of
cooking.

Nas · 28/11/2016, 3:39 pm / Reply

This has become our go-to spread and vegan cheese at

home. Thank you for this recipe!

Bryan · 13/12/2016, 4:06 pm / Reply

I have made this so many times and love it! The last
batch I added fresh jalapenos

Jane mnt · 04/01/2017, 9:02 pm / Reply

I just made it today. It came out perfectly . Thanks so

much for the presentation and recipe .
However, I am not sure what kind of cheese I just made
? American cheese, cheddar cheese or Suisse cheese ?
Please give me the name of this cheese ?
Thanks so much .

Nancye Smith · 06/01/2017, 1:45 am / Reply

My first time making this, and it’s fantastic…

I just to want to say thank you for your kindness in

sharing your recipes with us all.

Happy New Year to you and your family…

Nancye M

Moon · 26/01/2017, 3:05 pm / Reply

Some asian markets sell agar agar with sweet

iingredient in it , maybe that what makes it so
sweet?

Moon · 26/01/2017, 3:07 pm / Reply

Was tryong to reply to suzanne ????

Emma · 29/01/2017, 2:36 pm / Reply

Sorry if somebody already asked this. Will Agar

Agar flakes work okay instead of powder? Or will
that effect the consistency?

The Buddhist Chef · 29/01/2017, 3:13

pm / Reply

If yo use agar flakes you’ll have to double

the amount!

Heidi · 03/02/2017, 6:20 pm / Reply

I used bottled lemon juice and it worked fine.

Heidi · 03/02/2017, 6:24 pm / Reply

To Suzanne – I had a product called Gel-It-In

(which can be purchased from Woolworths) and
it is a replacement for Gelatin. One “tube” will
set 200 grams of liquid, so I used one and a half
“tubes” to make this Cheese and it worked fine.
Use exactly the same as Agar (heat in a
saucepan to activate). There is no sweetner
added to Gel-It-In.

Andrea Tersigni · 04/02/2017, 11:00 pm

Thanks for the jalopena suggestion. What

/ Reply
a delightful twist on this wonderful
recipe.

Lynda · 13/02/2017, 9:25 am / Reply

Made this over the weekend but the colour was

grey/light green, not like the lovely colour of the
one in your video. Used a nutribullet and
instead of cornflour used organic arrowroot. 1
and a half teaspoons of this and the same for
Agar. Consistency a little jelly-like. A feeling i’ve
done something wrong! Otherwise, great
flavour! How long does it keep in the fridge and
can you freeze this. I’m a great fan of your work
– thank you so much!!

The Buddhist Chef · 14/02/2017, 5:24

am / Reply

Thanks Lynda, did you use agar powder

or agar flakes? I prefer agar powder since
agar flakes have a greyish color and you
have to double the amount for the same
result. It keeps for up to 5 days on the
fridge and I’ve never tried to freeze it

barbara · 15/02/2017, 10:35 am / Reply

This recipe was great, and a big hit with vegan

and non vegan friends alike.
Will the recipe work if I want to double or triple
the amounts to make more servings?

The Buddhist Chef · 15/02/2017, 4:30

pm / Reply

Yes it should work if you double the

amount!

Melanie Janus · 17/02/2017, 12:40 pm / Reply

Love this , thank you Buddhist Chef

????????????

The Buddhist Chef · 18/02/2017, 5:24

am / Reply

????

jo-ann · 21/02/2017, 3:27 pm / Reply

can’t seem to facebook any of your recipes to

share them with my friends?

The Buddhist Chef · 22/02/2017, 4:27

am / Reply

https://www.facebook.com/thebuddhistchef/

Lyn · 11/03/2017, 10:05 pm / Reply

Do you use raw cashews or roasted? Thank you

for your wonderful recipes. You inspire me to
explore again in the kitchen!

The Buddhist Chef · 12/03/2017, 6:04

am / Reply

Thank you, you can use both, for this

recipe I used roasted but unsalted.

Pat · 28/03/2017, 1:44 am / Reply

I like this website, it’s very helpful. Simple recipes

with crystal clear instructions, well made videos.
I just saved it in my favorites. Thank you for
sharing.

The Buddhist Chef · 28/03/2017, 6:19

am / Reply

Thank you!

Darlene · 29/03/2017, 2:34 am / Reply

Did you use nutritional yeast powder or flakes

(in the video it looks like flakes)? Do you half the
amount if using powder nutritional yeast? Just
found this site today. Thanks for the recipe.

The Buddhist Chef · 30/03/2017, 6:05

am / Reply

I use flakes, I didn’t know there was

powder nutritional yeast!

Amber Marchut · 02/04/2017, 7:54 pm / Reply

Curious if anyone tried adding different

ingredients like sun dried tomatoes or chipotle
pepper?

The Buddhist Chef · 03/04/2017, 5:29

am / Reply

Good tip!

Catherine Haeffely · 10/04/2017, 4:25 am

my first try it came out soft not like in

/ Reply
your video .. but now reading the
comments i used agar flakes not powder
will try it again with powder .. so it will firm up
properly

The Buddhist Chef · 10/04/2017, 4:57

am / Reply

Sure, otherwise you can increase the

amount of agar agar a little!

LISA HEBERT · 16/04/2017, 1:33 pm / Reply

This looks really good. what happens if the

maple syrup is left out?

The Buddhist Chef · 18/04/2017, 6:04

am / Reply

You can easily leave it out, no problem.

Assunta · 21/04/2017, 12:14 pm / Reply

Could I use tapioca starch instead of agar agar?

The Buddhist Chef · 22/04/2017, 5:59

pm / Reply

You could use it instead of corn starch

but not instead of agar agar I’m afraid

Hils · 26/04/2017, 11:40 am / Reply

I’ve never heard of agar agar – what is it and is

there a suggested substitute? I will look in my
health food shop but not sure if we can get it in
the UK
Thanks
Hils x

The Buddhist Chef · 27/04/2017,

11:59 am / Reply

It’s a vegan thickener pretty easy to find

but make sure you use agar powder not
agar flakes!

Ashleigh · 26/05/2017, 3:26 am / Reply

Hi, would this work using almonds?

The Buddhist Chef · 26/05/2017, 5:07

am / Reply

I didnt try it yet but it might

Molly Swartwood · 27/05/2017, 1:15 pm

Wow!!! This is so delicious. I used

/ Reply
tapiocabstarch instead of cornstarch only
because I didn’t have cornstarch and
wanted to try this asap. Yummmmm!!!

The Buddhist Chef · 29/05/2017, 8:15

am / Reply

Good tip! Thanks!!

Pierre · 01/06/2017, 11:57 am / Reply

I’m so glad to have found this recipe. I will buy

everything and do it tomorrow. Can I replace
maple syrup with some honey ?

The Buddhist Chef · 02/06/2017,

10:45 am / Reply

Sure or you can skip it if you like

Teresa · 01/06/2017, 1:36 pm / Reply

Wondering if I can substitute more cornstarch

for the agar agar powder? It sometimes triggers
a shellfish allergy reaction.

The Buddhist Chef · 02/06/2017,

10:44 am / Reply

It’ll be softer but it’ll taste the same I

guess

Jennifer · 09/06/2017, 7:44 am / Reply

Can you substitute agar fir guar gum?

The Buddhist Chef · 10/06/2017, 6:16

am / Reply

I didn’t try it

Trevor · 15/06/2017, 12:07 pm / Reply

So I replaced basil + oregano with mixed bell

pepper flakes + chipotle powder, I used 1/4 tsp
of chipotle powder and 1 tsp of mixed pepper.

It tastes great, filled two ramekin so I feel like

somehow I’ve used too much water; the taste is
definitely spread out a bit thin for my liking but
it’s an easy enough mistake; that said it is
satisfying and slices nicely.

I’m not too fond of mint so I’ve avoided basil +

oregano.

The Buddhist Chef · 16/06/2017,

11:53 am / Reply

Awesome!!

Amanda · 16/06/2017, 10:58 am / Reply

Can I substitute any other nuts for cashews? I

have a bunch of sunflower seeds that need to
be used up!

The Buddhist Chef · 16/06/2017,

11:49 am / Reply

Good idea! if you try it let me know how

it turned out:)

Meaghan · 28/06/2017, 10:04 pm / Reply

Can this cheese be grated? Or is if too soft?

Looking to make grate-able vegan cheese

The Buddhist Chef · 29/06/2017, 7:26

pm / Reply

I’m afraid it will be too soft and there isn’t

enough fat in it to melt.

Vered · 02/07/2017, 9:56 am / Reply

Question – I couldn’t find agar powder but got

agar flakes. Can I use that instead and how (I
guess the proportions are different)? Thanks

The Buddhist Chef · 03/07/2017, 7:21

pm / Reply

Yes, you should always double the

amount when using agar flakes!

Lillian · 03/07/2017, 5:13 pm / Reply

I would love to be sent recipes to my email

address – do you do this?

The Buddhist Chef · 03/07/2017, 7:20

pm / Reply

Sure!!
http://www.thebuddhistchef.com/newsletter/

Riitu · 05/07/2017, 4:27 am / Reply

Looks amazing. What is the difference between

normal yeast and nutritional yeast ? Thanks

The Buddhist Chef · 05/07/2017,

10:12 am / Reply

Nutritional yeast is used mainly for the

taste, it has a cheese like flavor !

sue · 11/07/2017, 6:05 pm / Reply

Which cheese would you compare the firmness

to, it looks like Edam. Can it be sliced for
sandwiches or is it more of a soft spreadable
cheese?