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Dairy Free Cheese (Yep & it's YUM!)

So, the other day I was invited for "wine and cheese" with some mums from school. As I don't eat dairy I thought the cheese part might pose a problem (lol). I love cheese, it was one of the hardest things to give up when I transitioned to a plant-based diet. So, my plan was to head off to the vegan supermarket and pick up some cashew cheese as I knew there would be an array of amazing flavours to choose from and they would all be fantastic! Of course I ran out of time and was only able to make it to the regular supermarket. I wasn't giving up that easily - I mean it's cheese! I decided to have a go at my own - I have made cashew cheese before but not the kind that you can slice, but I was (sort of) confident I could pull it off...

Actually it was super easy! I can't believe that I haven't done this before! The best part is that you could totally flavour it with whatever you like at the end. I decided on cracked pepper for this one (as this was my most favourite of all favourites and I was badly missing it). I can also see some smoked cheese (with smoked paprika) in my future :-) My girlfriend also suggested that next time I could add some liquid from some sauerkraut or other fermented vegetables to the mix to give it an extra gut-health probiotic benefit - great idea I reckon! The recipe has been tested (a couple of times now) and so I am ready to share...

Ingredients:

 1/2 cup + 1/2 cup filtered water
3/4 cup soaked (overnight) raw cashews
1.5 TBSP nutritional yeast*
1.5 TBSP lemon juice
1 TBSP Cracked black peppercorns
1.5 tsp agar agar powder*
1/2 tsp of sea salt
1/2 tsp onion powder

*You will find these items at your local health food store

Method:

1/2 cup water plus agar agar powder speed 3 for 5-6 mins at 100 degrees (or heat and dissolve on stove for 5-6 mins, if using stove top set aside)


In Bellini add all other ingredients except pepper and blitz until smooth.

Add pepper and stir through. Pour into molds and leave to firm up for 10 mins and then into fridge to set for an hour.
If using food processor not Bellini/thermo then add all other ingredients (except pepper and agar agar mixture ) to food processor and blitz until smooth add pepper and slowly combine on low speed.

Slowly pour in agar mixture whilst on low speed. Pour into molds.1/2 cup water plus agar agar powder speed 3 for 5-6 mins at 100 degrees (or heat and dissolve on stove for 5-6 mins, if using stove top set aside)

In Bellini add all other ingredients except pepper and blitz until smooth.

Add pepper and stir through. Pour into molds and leave to firm up for 10 mins and then into fridge to set for an hour.

If using food processor not Bellini/thermo then add all other ingredients (except pepper and agar agar mixture ) to food processor and blitz until smooth add pepper and slowly combine on low speed. Slowly pour in agar mixture whilst on low speed. Pour into molds. Leave to firm at room temp and then into the fridge for an hour.


Serve with crackers or whatever you like really - eat and enjoy!! YUM! Tell me, what is your favourite flavour of cheese?



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