Here is an earthy variation of cashew ‘cheddar cheese’ made with chickpea miso.
Cashew ‘Cheddar Cheese’
Ingredients
1 cup organic cashews, soaked for 6+ hours
1/3 cup filtered water
1/4 cup Lebanese tahini
1 carrot, ends trimmed and peeled
3 organic sundried tomatoes
1 1/2 tsp Himalayan pink salt
1 tbs onion powder
2 tsp garlic powder
1/2 tsp sweet paprika
1/4 tsp cayenne pepper
1 1/2 tbs organic chickpea miso
5 tbs fresh lemon juice
2 tsp hot sauce (see post dated February 2026 )
1 tsp homemade mustard (see post dated 22 January 2022)
1 cup filtered water
2 tsp agar agar
Method
Add the rinsed and drained cashews, along with the filtered water, lemon juice, tahini, sliced carrot and sundried tomatoes, salt, garlic and onions powders, sweet paprika, cayenne pepper, chickpea miso and homemade mustard to a high speed blender jar. Run on high until smooth.
In a sauce pan, heat one cup of filtered water with the agar agar powder. Bring to a boil stirring constantly. Allow to boil for several minutes. Turn off the heat. Add the agar agar gel to the blender, mix in with the cheese and run for a minute.
Pour the cheese in to a glass container. Allow to cool to room termerature. Secure the lid on and refrigerate. Enjoy on pizzas, with pasta and on sandwiches.