Craft curry-flavored vegan cheese, lactose-free, low-carb, and perfect for appetizers. Ready in under an hour.
Equipment
- Blender
Ingredients
- 1 cup raw cashews soaked 6–8 hours and rinsed
- 1 cup water for blending
- 1 tablespoon tapioca starch
- 2 teaspoons agar-agar powder
- 1 teaspoon curry powder or mix of turmeric, cumin, coriander
- ½ teaspoon sea salt
- 1 tablespoon lemon juice
- 1 tsp nutritional yeast for cheesy flavor
Instructions
Start by soaking cashews in water with a splash of lemon juice for 6–8 hours. Rinse well.
Next, blend cashews, 1 cup water, tapioca starch, lemon juice, curry powder, salt, and nutritional yeast (if using) until smooth.
Then, in a small saucepan, dissolve agar-agar in ¼ cup water over low heat, stirring for 3–5 minutes until thickened.
Add the cashew blend to the saucepan. Cook over medium heat, stirring constantly, for 5–7 minutes until thick and glossy.
Pour into a small mold. Refrigerate for 2–3 hours until set. Unmold and slice.
Present with Healthy Homemade Nachos or fresh fruit.
Keep in an airtight container in the fridge for 5–7 days.
