top of page

Vegan Cheese with Tahini sauce.




 

This cheese is great with cracker, for vegan pizza and much more. Very flavorful.


INGREDIENTS

  • 1 cup (150g) Raw Cashew Nuts

  • 1/3 cup (80ml) Water

  • 5 Tbsp Lemon Juice (Freshly Squeezed)

  • 1/4 cup (60g) Tahini

  • 1/2 Medium Carrot, peeled (~30g)

  • 2 and 1/2 tsp Salt*

  • 1/4 tsp Paprika

  • 1 Tbsp Dijon Mustard

  • 1 tsp Garlic Powder

  • 1 cup (240ml) Water

INSTRUCTIONS

  1. Add the cashews, water, lemon juice, coconut oil, tahini, carrot, salt, paprika, dijon mustard, nutritional yeast and garlic powder to the blender and blend until very smooth. Leave the mix in the blender and set aside.

  2. Add 1 cup of water and the agar agar powder to a saucepan and heat, stirring regularly until boiling.  Boil it for 1 minute (time it), stirring regularly and after 1 minute remove it from the heat and pour it into the blender on top of the cheese mix.

  3. Blend until smooth.

  4. Moving quickly, as it will start setting up very fast, pour the mix out into a round dish sprayed with non-stick spray.

  5. Refrigerate until set. To remove from the bowl, turn upside down onto a plate.

8 views

Comments


Featured Posts
Archive
Follow Me
  • YouTube
  • Grey Facebook Icon
  • Grey Twitter Icon
  • Grey Instagram Icon
bottom of page