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This vegan cheese recipe is not 100% raw. I used agar which has to be dissolved in boiling water / liquid. If you are opposed to using a “cooked” ingredient then please check out the other raw nut cheese recipes that require fermenting / culturing. But if you want to give this recipe a try, let me explain as to why certain core ingredients are used.
Water or nut milks ~ water is needed to create the agar gel. This requires boiling. Nut Milk can be used for a more authentic flavor, but it is not required. You can use water instead. Once you heat the nut milk it will no longer be a raw product.
Raw Cashews ~ Raw cashews are very popular because they have a neutral taste and create a very creamy texture. Other nuts and some seeds can be used instead, but will give the recipe a different flavor and sometimes, texture.
Agar Powder ~ Agar is a sea vegetable. It is a magical ingredient in this recipe, because it gives the cheese the structure. Without it, your cheese will…. well will be more of a sauce or dip. Nothing wrong with that, just depends on how you want to use the cheese. For more information on agar, you can read about it here. You can use agar flakes instead of the powder but you’ll have to use 3 times as much. It is also more difficult to dissolve the agar flakes in the small amount of water called for in this recipe. I don’t recommend it, but it can be done. Flakes are also harder to measure in volume, as they tend to fluff up.
Tahini ~ Tahini is made from ground sesame seeds. It gives the cheese a hardier and more convincing flavor.
One really fun thing to do with these type of cheeses, is to make them in different sized and shaped containers. You have to move quick when pouring but if you have them all lined up and ready to beforehand, it is easy. For this recipe, I used this mold. It made 6 (3″x 1.5″ x 1″) cheese blocks.
Putting it together:
These are the peppers that I used for this recipe. I identify peppers by looks rather than
by name. The small green one… HOT mama!
This cheese pairs beautifully with my Thin Crust Pizza Crackers… (soon to come)
This also pairs beautifully with my Raw Hearty Smoked Chili