Turn cashews into creamy turmeric vegan cheese at home
The cheese needs time to cool and set, ideally overnight, as the longer it rests, the firmer, creamier, and more sliceable it becomes.
Who says cheese needs dairy to be delicious? This turmeric vegan cheese recipe, compliments of Leopard’s Leap, proves that plant-based can still be creamy, rich, and downright addictive. Whether you’re fully vegan, lactose-intolerant, or just curious about dairy-free alternatives, this golden cheese is about to become your new kitchen obsession.
Ingredients
- 1 cup of cashew nut butter (you can also use cashew nuts but you would have to first process them)
- 1 tsp of turmeric (you can add two tea spoons for a richer, yellow colour)
- ¼ tsp of garlic flakes
- ¼ tsp of cayenne pepper
- ½ tsp of salt
- 1/3 cup of nutritional yeast
- 2 cups of unsweetened almond milk
- 2 spoons of agar agar powder
- 2 cups of water
Method
1. Add the cashew butter, turmeric, garlic flakes, cayenne pepper and almond milk into the blender and blend until the ingredients are creamy and smooth (the cashew mix).
2. Add two cups of water in a pot along with two spoons of agar agar powder. Stir until the mix is of a thick consistency (the agar mix).
3. Add the cashew mix into the pot of agar mix and stir until the entire cheese thickens.
4. Pour the cheese into a mold of your choice and leave it to cool for about three hour (or overnight) before serving.
