A Trail Life
  • HOME
  • BLOG
  • HIKING
  • RECIPES
  • DIY
  • ABOUT US

Vegan Cashew Cheeze

4/25/2013

0 Comments

 
Picture
Cheeze! Yummy vegan cheeze!

We've been trying to go more vegan around here, but our biggest obstacle (really our only obstacle) is cheese. Jill and I both love cheese, so I've set out to become a master vegan cheeze maker. I searched the internet for simple recipes for my first attempt and came across this one, Vegan Cashew Cheese Recipe from Ann Gentry. I decided to alter the recipe a bit because I wasn't trying to make 3-5 ramekins of cheeze.


Ingredients:

3/4 cup raw cashews (soaked for at least 8 hours, though i soaked ours for 24)
1/4 cup nutritional yeast
1 Tsp onion powder
1 Tsp sea salt
1/2 Tsp garlic powder
1 3/4 cups plain unsweetened soy milk (any unsweetened nut milk will work)
1/3 cup  agar agar flakes
1/4 cup olive oil
2 Tbs yellow miso (white miso can also be used)
1 Tbs fresh lemon juice


Instructions:

Picture
In a medium sauce pan, combine soy milk, agar agar flakes and olive oil. Bring to a simmer over high heat, then decrease the heat to medium-low. Cover and simmer for 10 minutes, stirring occasionally, until the agar has dissolved.
Picture
While things are simmering on the stove, this next step can be done. Using a food processor, finely grind the cashews, not allowing them to turn to paste. Add the nutritional yeast, onion powder, sea salt and garlic powder and blend.
Picture
Gradually pour the milk mixture into food processor, blending with the cashew mixture. Continue to blend for 2 minutes, adding miso and lemon juice until the mixture is very smooth and creamy. The cheeze will begin to harden right away so once it's fully blended, move to next step immediately.
Picture
Pour blended mixture into what ever container you want to shape the cheeze with or (as I did) straight into an air tight plastic container and place that into the fridge. Cheeze should be covered. Let sit this sit in the refrigerator for 4 to 6 hours to harden.
Picture
After 5 hours in the fridge, I could easily remove the hardened cheeze by simply turning upside down and tapping it on the cutting board. This firm cheeze can be graded, chunked or sliced. Keep cheeze refrigerated, covered and it will last 4 days. Enjoy!

This really was a simple recipe to follow and perform. The results are a mildly flavored cheeze that we've used in a lasagna, a topping for our veggie burgers and mixed in a delicious cous cous meal. There are tons of spices that could be added to it to give it more flavor: chives, more onions & garlic, black pepper, chillies, what ever you fancy. This is really a blank slate that can be taken anywhere. I think I could have used a little less agar agar flakes and that might make it a little more melty, but it's worked out well enough in it's current state. I'm excited to try this recipe again, adjusting it slightly for experimental purposes and seeing what else I can create. In the future, I will be substituting soy milk for my homemade cashew or almond milk. At first I was nervous to try making this, but now I'm just excited by all the possibilities.

I hope you have success and enjoy!


Picture
If you like what you read, we would love to hear from you in the comments section!  It's fun to get feedback and it helps us create future posts.  And be sure to stay in touch on Facebook, Instagram, Twitter, Pinterest or RSS!
0 Comments

Your comment will be posted after it is approved.


Leave a Reply.

    Update!  Life has become busy in a great way, so we don't have a lot of time for blogging these days.  We've left the site up as a reference, and we do check our blog emails whenever we can, but we are no longer actively posting or commenting.  Thanks for understanding and have a wonderful day! 

    Stay In Touch

    feed-32x32
    facebook-32x32
    twitter-32x32
    pinterest
    instagram-32x32
    Follow on Bloglovin

    About US

    Picture
    I'm a Chicago girl who loves the outdoors and everything DIY.  He's an Appalachian Trail thru-hiker and addicted to nature.  Follow us as we share our experiences with home projects, recipes and hiking with our energetic Weimaraner, Rooney.

    Popular Posts

    Picture
    DIY Crate Coffee Table
    Picture
    Making Kombucha Tea
    Picture
    Gear Lists - Hiking the AT
    Picture
    Hiking 1,000 Miles with Rooney

    Instagram

    Grab  Button


    Serial's Other Sites

    Picture

    Categories

    All
    2012 Section Hike
    Appalachian Trail
    Asheville
    Blue Ridge Parkway
    Chicagoland Parks
    Diy Project
    Fitness
    Giveaway
    Hiking All
    Hiking All
    Hiking Gear
    Hiking Numbers
    Hiking Qa
    Hiking With A Dog
    Home Life
    Home Tour
    Jill's AT Journal
    Kitchen Gadgets
    Link Up
    Pic Of The Day
    Product Reviews
    Recipes All
    Recipes Breakfast
    Recipes Cheeze
    Recipes Gluten Free
    Recipe Sharing
    Recipes Juicing
    Recipes Main Dish
    Recipes Milk
    Recipes Pulp
    Recipes Raw
    Recipes Snack
    Recipes Sweet Tooth
    Recipes Vegan
    Recipes Vegetarian
    Rooney
    Running
    Serial Hiking
    Sponsors
    Weekly Workout
    Woodworking

    Archives

    July 2014
    April 2014
    March 2014
    January 2014
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013
    May 2013
    April 2013
    March 2013
    February 2013
    January 2013
    December 2012
    November 2012
    October 2012
    September 2012
    August 2012
    July 2012
    June 2012
    May 2012
    April 2012
    March 2012
    February 2012
    January 2012

Powered by Create your own unique website with customizable templates.