Sliceable Vegan Cashew Cheese
Prep time
Cook time
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Sliceable Vegan Cashew Cheese made with agar-agar. It slices, grates and melts
Recipe type: Vegan, Vegetarian, Glutenfree, Dairyfree, Soyfree, Oilfree
Cuisine: Italian
Serves: 1 and half ramekins
  • Raw Cashews-1/3 cup [Soaked overnight in a cup of water]
  • Nutritional yeast-1 heaped Tbsp+1.5 tsp
  • Garlic-1 clove (you don’t want this to be a garlic cheese)
  • Starch of your choice (Tapioca/Arrowroot/Corn)-1.5 tsp
  • Agar Agar powder- 1.5 tsp
  • Juice from Lemon-1 Tbsp + 2 tsp
  • Water-1/2 cup +1/2 cup
  • Salt-to taste
  1. In a saucepan, mix agar agar in ½ cup water. Keep aside
  2. Discard the water from cashews. Rinse them really well. Add cashews to a food processor with nutritional yeast, garlic, starch, salt, lemon juice & ½ cup of water. Make a very very smooth paste.
  3. Add the cashew paste to agar agar mixture.
  4. Bring this to boil on a low-medium heat until it forms a thick pancake-batter consistency.
  5. Quickly transfer to ramekins. This quantity makes one full ramekin and another ½ ramekin sized cheeses.
  6. Refrigerate for an hour. Carefully remove from the ramekin and enjoy
You could add a pinch of turmeric for a deep yellow colour.
Taste check the cashew paste. If you like it to be more tangy, feel free to increase the quantity of lemon juice.
It will be a think 'jelly' consistency. Not as firm as normal cheese. However, you could hold and grate through a grater. Mine became mushy. Managed to pass through the sieve though.
Tastes excellent with crackers
Recipe by Yes, I am Vegan at