Herb crusted cashew cheese - vegan, super easy and full of protein

You probably have all ingredients for this vegan cheese at home already. I wanted to make a version using house-hold ingredients. No agar and no tapioca starch, just good old corn starch really did the trick to hold the cheese together. And then i crusted it in herbs for the extra bit of flavour and wow effect. I even surprised myself how amazing it tasted!

I was looking for an even easier way of making cashew cheese! I made it a few times using agar to hold it together. But it's not that easy to find and expensive as well. So I was looking at alternatives.

I've heard of tapioca but my local supermarket didn't have it so I kept on searching for something that can easily be found anywhere.

And the answer was corn starch. I've actually used it in a few dishes before, mainly to thicken sauces, but it's actually super useful to firm up dishes.

I tried a few times until I got the consistency right and voila, here is the result. Don't worry, you won't taste the corn starch at all! At a certain temperature it changes consistency and becomes absolutely tasteless.

And then I added herbs to it as well for taste and the wow factor. A perfect vegan dish for a party - or for yourself. But don't ask me how long it will last in the fridge. I made it yesterday and it's almost finished. I will deffo finish it off today ;-)

INGREDIENTS:

Vegan cashew cheese ingredients:
• 75g unsalted cashew nuts
• 150ml water
• 4 tbsp corn starch
• 3 tbsp nutritional yeast
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 3/4 tsp salt
• 1/3 tsp garlic powder

Other ingredients:
• Herbs de provence

METHOD:

All you have to do is add all cashew cheese ingredients into a good blender and blend until you get a very smooth consistency.

Then pour the mixture into a pan and heat up. Make sure you stir constantly. After a few minutes it will change texture and turn into a thick paste.

Transfer the paste into a tupperware dish and even out so it's neatly packed into the dish.

Let set in the fridge for 1 hour or until it has completely cooled down.

Then sprinkle some herbs de Provence on a plate. Coat the cheese on all sides. Enjoy!

Yes, that was it already, so simple!!

Recipe on my blog:

[loveyoutube]

Thank u so much for finding an alternative to Agar Agar. Here it is very difficult to find and expensive. I will definitely make more often now cashew cheese.

[lilliankoponen]

❤️ this recipe! Have made it many times! Yesterday I made it and must’ve added heaping TBSPs of cornstarch, cause it got SOOO thick . . . So . . . I did something I’ve been wanting to try anyway - stirred in a good amount of Kalimata olive brine! Then into the fridge. . . A few hours later - the most delicious snack, spread on a ryvita cracker!!! Note, for this version the recipe doesn’t need to have any herbs coating it. Thank you for all your great videos & recipes!!

[katemorrison]

Hi. This was the first vegan cheese that worked for me and with a great taste so thank you for that. I tried grilling some on toast and it wasn't a million miles away from a chedder cheese taste - Yum! Since then I've gone on a keto diet for health reasons so the cornflour makes it too high in carbs. I live in the UK - please could you tell me another ingredient that would work? I'd be very grateful. Thanks again.

[tayrose]

How much tapioca starch to replace the corn starch???? I HAVE to make a cranberry version of this!

[herbieshine]

I've been trying a lot of vegan cheese recipes recently.
although they have all been tasty I'm not happy calling them cheese.
I think they should be called spread, pate or paste!
this recipe looks similar to a lot of others, nice little touch with the herb crust!