This Baked Cashew Cheese will change your life! With a lovely creamy centre and a light, slightly crispy crust, it goes perfectly with crackers or on sandwiches! You will want to eat the whole thing yourself!
- 1/2 cup cashews soaked
- 70g firm tofu pressed
- 2 Tbsp fresh lemon juice
- 1/4 tsp salt
- sprinkle white pepper
- 1/4 tsp garlic powder
- 1 Tbsp nutritional yeast powder
- 1/4 cup canola oil
- 2 tsp soy lecithin
- 1/2 tsp agar agar
- 1/3 cup water
- Generous sprinkle of cracked black pepper
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Preheat the oven to 180℃
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If you don't have time to soak the cashews boil them in hot water for 10 minutes and then strain and rinse. Then add them to a blender or nutri-bullet with the tofu, lemon juice, salt, white pepper, garlic powder, nutritional yeast, oil and soy lecithin.
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In a small saucepan add the 1/3 cup of water and 1/2 tsp of agar agar. Bring to the boil and then pour this mixture in with the remaining ingredients. Blend until smooth.
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Pour into an 11cm springform tin lined with oil to keep it from sticking. Smooth out the top, sprinkle with cracked black pepper and bake for 30 minutes until golden brown on top.
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Let the cheese cool for around 20 to 30 minutes before you release the spring. It's ready to eat straight away, but will harden up more as it cools, so it's best if you leave it in the fridge overnight and eat the next day!