Cashew vegan cheese

How to make lean vegan cashew cheese? Prepare the products. Take cashews raw, not fried. Instead, you can use almonds (they will need to be peeled). Any vegetable oil is suitable, you can take both refined and first-pressed, aromatic. I did not find dry onions, so I cooked without them.

Put the nuts in a bowl and pour clean cold water (its volume is not included in the ingredients). Leave the nuts in the water for at least 10 hours.

During this time, the cashews will swell up a lot. Drain the water and rinse them a little.

Squeeze a tablespoon of juice from a lemon.

Put the nuts in the blender bowl, pour in the lemon juice. Add salt, oil, pour 200 ml of water. If you are using dried onions, add them.

Beat all the products until smooth.

Pour the agar-agar mixture with the remaining milliliters of cold water in a saucepan, mix. If you are sure of your agar, then take it less.

Put the saucepan on a low heat. Cook the agar, stirring until it boils, and about two minutes after.

Add the hot agar in the blender to the nut mixture. Beat everything again until smooth.

Take a suitable container for setting the cheese, I have a deep bowl. Transfer the nut mass into it. Act quickly because the agar begins to gel at 40 degrees. If desired, you can add dry herbs or spices to the cheese. I added dried basil. Spread the mass on top. Take the bowl to the refrigerator until the cheese is completely stabilized.

Vegetarian cheese hardens quite quickly and is easy to cut with a knife. If you add cheese to pizza, it will melt. And the frozen one can be grated on pasta. Bon appetit!