Herbal Cashew cheeses
I will be making today 2 types of herbal cheeses one, with Aquafaba and another one without.
The first one turned out to be more creamy and a little more salty that the second one ( i like it more ) because the aquafaba was already salty. The second one is a little more compact and has a sweeter side because of the maple syrup.
These 2 types of cheeses would be great with any meal but i feel it would be amazing on veggie pizza... :)
Herbal Mozzarella cheese style with aquafaba
• 1/2 cup raw cashews, soaked overnight or boiled for 15 minutes
• 2 cup aquafaba (preferably chickpea )
• 2 tbsp corn starch
• 1 tsp lemon
• 1 tsp nutritional yeast
• 3/4 tsp salt*
• 6 tbsp refined avocado oil
•Add herbs of choice. I used oregano, savory, rosemary, thyme , black olives and lemon peel herbal mix.
*You may need to adjust the salt level a bit lower if using salted aquafaba.
Blend softened cashews and aquafaba in a high speed blender until as smooth as possible. Strain through a fine mesh sieve to remove any large particles and return to blender.
Add all the rest of the ingredients and mix again.
Place the mixture in a pan and bring to boil. Mix constantly until it thickens.
Place in a container and into the refrigerator for at least 2 hours. Enjoy!
Herbal Cashew cheese
Ingredients and preparation:
In a blender add:
1/2 cup cashew socked for 1 hour
1 tsp basil
1 tsp oregano
1 tsp salt
1 1/2 tsp cornstarch
1 tsp garlic powder
3 tbsp nutritional yeast
1 tbsp lemon juice
1 tbsp maple syrup
add 1/2 cup water and blend all together
on a separate pan add 1/2 cup of water
1 1/2 agar agar and mix well.
add the cashew mixture that was in the blender and bring to boil. DON'T forget to stir constantly until it gets thick.
In a small bowl add oil and spread it and all the mixture. put it on the refrigerator for at least 2 hours. Enjoy