Paleo Vegan Garlic Cheese

Cashew Cheese After trying Cashew Cheese many times I thought it was horrible – borderline inedible. However, I realized I just loathe the flavor of nutritional yeast. This recipe does not use any and I think it tastes absolutely wonderful.

Cashew Cheese 1 One of the only foods I miss following a Paleo diet is Fresh Mozzarella. Unfortunately, dairy (especially cheese) causes a whole host of problems for me, so I stay away from it all the time. I can’t say this cheese is as good as fresh mozzarella, but it is way better than I ever expected cheese made from nuts could be! Pictured above with Paleo Focaccia and above top with Sun Dried Tomatoes, Basil, Oregano, and Extra Virgin Olive Oil.

Cashew Cheese with Chips This cheese tastes great with Plantain Chips.

Cashew Cheese Shredded As you can see from all the pictures, the options of what to do with this are endless! I like shredded the best. Cashew Cheese does not really melt, so you can’t make true quesadillas. But I love it wrapped up in a Tortilla with Pico de Gallo.

Paleo Vegan Garlic Cheese
Serves: About 2 cups
  • ½ cup cashews
  • 2 tsp onion powder
  • 1 tbsp garlic powder or garlic granules - This cheese is pretty garlicy. Adjust as necessary.
  • 1 tsp sea salt
  • 1.5 cups unsweetened almond milk
  • ½ cup agar flakes
  • ¼ cup coconut oil
  • 1 tbsp lemon juice
  • any other fresh or dried herbs you like: basil, chives, dill, oregano...
  • If you like nutritional yeast feel free to add up to ¼ cup of it when you mix in the other seasonings in step 2.
  1. Place the cashews in a food processor. Pulse until very finely chopped, but not a paste.
  2. Add the onion, garlic powder, and any other fresh or dried herbs (optional). Pulse a few times to mix it in.
  3. Heat the coconut oil, agar flakes, and almond milk in a large sauce pan over high heat until bubbling around the edges. Turn the heat down to low and simmer for 10 minutes, stirring occasionally until all the agar flakes have dissolved.
  4. While the food processor is running, slowly pour the almond milk mixture in through the feeding tube on the top. Blend for 1 minute until well mixed, scraping down the sides if necessary.
  5. Add the lemon juice and blend for another minute to combine.
  6. Pour into 2 small, round, pyrex containers, cover, and place in the fridge for 5 hours or overnight.
  7. For Shredded Cheese: Just grate the block of cheese when you remove it from the fridge.
  8. This cheese can be stored in a sealed container in the fridge for up to 4 days.
Recipe adapted from Real Food Daily.

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