-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
Ingredients
Cheese (7 wheels)
| 156g | (5 ½ oz) raw cashews |
| 740ml | (25 oz) water, divided |
| 56g | (2 oz) tahini |
| 3 | tbsp (1 ½ oz) lemon juice |
| 1 | oz coconut oil, plus extra to grease |
| 3 | tbsp nutritional yeast |
| 1 | tbsp Dijon mustard (optional) |
| 2 | tsp salt |
| 1 | tsp garlic powder |
| ¼ | tsp smoked paprika |
| ⅛ | tsp turmeric powder |
| 1 | tbsp agar-agar powder |
I couldn't make up my mind on which recipe to post here. My homemade gluten free, grain free bread, the vegan cheese wheels or my homemade jam compote?! Or all 3 on a cheese platter, and sandwiched together into a delicious bite of vegan heaven *Homer Simpson drool*. I don't want to confuse you so here is my cheese wheel recipe and I'll post the others in my stories 🤤 on @PriBakes
METHOD
- Place cashews into a bowl and cover in 415ml (14 oz) boiling water. Let sit covered for 30 minutes, then drain cashews and discard water.
- Place drained cashews, 90 ml (3 oz) fresh water, tahini, lemon juice, coconut oil, nutritional yeast, Dijon, salt, garlic powder, paprika and turmeric into a food processor and blend until smooth.
- Place 235ml (8 oz) boiling water and agar agar powder into a sauce pan and heat for 4 minutes, allowing mixture to boil for 1 full minute. Meanwhile, lightly grease a muffin tin for the wheel.
- Add agar agar mixture to reserved cashew mixture in the food processor and blend for 10 to 15 seconds.
- Transfer to greased moulds and refrigerate until set (approx. 1 hr.). Unmold by sliding a silicone spatula around edge of moulds. Roll edge of cheese wheel in mixed herbs and place onto a serving board. Serve with crackers, jam, sliced apples and grapes