Monday, September 10, 2018


This smoked cashew vegan cheese is sweet, creamy and very moreish. Full of heart-healthy fats, vitamins and protein. The cheesy dairy free taste comes from nutritional yeast and the smokiness is provided by smoked paprika. It’s quick and easy to make as it isn’t fermented.

The consistency is a bit different to normal cheese – it’s best described as being similar to processed cheeses with a jelly like texture. This is one of the best tasting recipes on the site and perfect for health conscious people/vegans and everyone else. It has just the right combination of creamy cashews, smokey paprika, sour lemon, spicy cayenne pepper and saltiness to be irresistible. If cheese stops you from going vegan try this recipe today! It slices and when baked at a low temperature it melts and goes golden.
  • 1 cup / 150g  Cashews
  • ½ cup / 40g  Nutritional yeast
  • 1 tbsp Smoked paprika
  • 1 tbsp Maple syrup
  • 1 tbsp Agar agar powder
  • 1 clove of Garlic
  • 1 Lemon juiced
  • ¼ tsp Turmeric
  • ¼ tsp Cayenne pepper
  • 1½ cups / 350ml Water
  • a pinch of Salt

  1. Place half the water and everything else apart from the agar agar into a blender.
  2. Blend until smooth.
  3. In a pan put in the remaining half of the water and the agar agar.
  4. Simmer for 5 mins stirring constantly. Make sure no lumps of agar agar form at the bottom.
  5. Take off the heat and stir in the cashew mixture until combined.
  6. Pour into a mould and then chill for 2 hours.
  7. Enjoy within 3 days and keep chilled.
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