Name: Sliceable Garlic & Herb Cashew Cheese (Vegan and Gluten Free) Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Vegan
Ingredients: 100 grams soaked cashews (soaked overnight in cold water or 20 minutes in boiled water); 2 cloves garlic, minced; 1 tsp garlic powder or granules; 5 tbsp nutritional yeast; Juice of 1 lemon; 3/4 tsp maple syrup; 1.5 tsp extra virgin olive oil; 1/4 tsp turmeric (for color); 1/2 tsp Dijon mustard; 1 tsp salt (adjust to taste); 5 tbsp water; 1 handful fresh chives, finely chopped; 1.5 tsp dried oregano; 1.5 tbsp agar-agar powder; 90 ml filtered water

Ingredients

100 grams soaked cashews (soak overnight in cold water or for 20 minutes in boiled water)

2 cloves garlic, minced

1 tsp garlic powder or granules

5 tbsp nutritional yeast

Juice of 1 lemon

1.5 tsp extra virgin olive oil

1/4 tsp turmeric (for colour)

3/4 tsp maple syrup

1/2 tsp Dijon mustard

1 tsp salt (adjust to taste)

5 tbsp water

1 handful fresh chives, finely chopped

1.5 tsp dried oregano

1.5 tbsp agar-agar powder

1 cup filtered water (for agar)

90 ml water

Instructions

Step 1: Drain and rinse the soaked cashews thoroughly.

Step 2: Place cashews, minced garlic, garlic powder, nutritional yeast, lemon juice, maple syrup, turmeric, salt, Dijon mustard, olive oil, and 5 tablespoons water into a high-speed blender. Blend until a very smooth paste forms. Taste and adjust seasonings if desired, keeping in mind the mixture will be diluted later with agar-agar.

Step 3: Stir in the finely chopped fresh chives and dried oregano into the cashew mixture.

Step 4: In a medium saucepan, combine 90 ml water and agar-agar powder. Heat gently, whisking constantly, until it reaches a boil. Continue boiling for about 1 minute until it thickens to a consistency similar to cake batter, then remove from heat.

Step 5: Quickly whisk the hot agar-agar mixture into the cashew paste until fully combined.

Step 6: Grease ramekins lightly with olive oil using a paper towel. Pour the cheese mixture into the ramekins, cover, and refrigerate for 2–3 hours or overnight until set and firm.

Step 7: To serve, carefully invert the ramekins to release the cheese. If needed, run a soft knife around the edges to loosen. Sprinkle additional dried oregano on top and enjoy sliced.

Tips & Variations

Soaking cashews longer yields a creamier texture—overnight soaking is best if you have time.

You can customize the herbs by swapping oregano for basil or thyme to suit your taste.

Add a pinch of smoked paprika for a subtle smoky flavor.

Use agar-agar powder fresh and avoid lumps by whisking it well into water before heating.

Storage

Store the cashew cheese covered in the refrigerator for up to 5 days. Keep it tightly wrapped or in an airtight container to preserve freshness. Before using leftovers, let the cheese come to room temperature to soften slightly for easier slicing. Reheating is not recommended as it may affect the texture.

FAQs

Can I use raw cashews instead of soaking them?

Raw cashews should be soaked to soften them for blending. Using unsoaked cashews will result in a grainy texture and may be harder on digestion.

Is agar-agar necessary for this recipe?

Yes, agar-agar acts as a natural gelling agent that helps the cheese set firm enough to slice. Without it, the cheese will remain soft and spreadable.