How To Make Homemade Vegan Cheese
This vegan cheese recipe will let you enjoy all that creamy, melty goodness even if you’re on a plant-based diet. It doesn’t need a lot of ingredients, too!
Place cashews in a bowl and cover with water; soak for 4 hours or overnight. Drain.
Place 1¼ cups water in a saucepan over high heat; bring to a boil.
Add agar-agar powder and mix well until fully dissolved. Let it sit for 10 minutes.
Combine agar mixture, soy milk, almond flour, vegetable oil, miso, lemon juice, vinegar, salt, and pepper in a blender.
Blend for about 3 minutes or until smooth and creamy
Place mixture in a saucepan over medium heat.
Cook for 7 to 10 minutes, stirring constantly until it thickens.
Place in small ramekins, cover with plastic wrap and chill in the refrigerator for about 2 hours or until set.
Grate before using.
- Calories: 300.27kcal
- Fat: 24.43g
- Saturated Fat: 4.06g
- Trans Fat: 0.08g
- Monounsaturated Fat: 12.60g
- Polyunsaturated Fat: 3.69g
- Carbohydrates: 14.14g
- Fiber: 1.79g
- Sugar: 6.61g
- Protein: 8.54g
- Cholesterol: 9.15mg
- Sodium: 511.05mg
- Calcium: 124.98mg
- Potassium: 312.96mg
- Iron: 1.60mg
- Vitamin A: 42.59µg
- Vitamin C: 1.56mg
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