Smoked cashew cheese

I love cheese but I try to minimise the amount of dairy products I consume. So I made this vegan cheese with smoke paprika and OMG yaaas. It’s so flavourful that your sandwich/cracker/carrot will be happy.

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For quite some cheese (make 1/2 if you only want to taste it); Very easy; 15 min (+2 h for cooling)

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200 g cashews; it’s good if you soak them overnight or at least pour some hot water over them
50 g nutritional yeast
3 teaspoons of smoked red paprika
1 tablespoon of honey; maple syrup for vegan version
3 cloves of garlic
Juice of 1 lemon
1/2 teaspoon of turmeric
Pinch of chilli powder
3 pinches of salt
250 ml water

200 ml water
1 and 1/2 tablespoons of agar agar

1. Place all the ingredients except 200 ml of water and agar agar in a blender and blend until you get a nice thick mixture.
2. Pour 200 ml water in a saucepan and add agar agar. Bring to boil and let it boil for around 4 minutes. STIR ALL THE TIME.
3. The mix the two mixtures together and pour it into a round tray or a bowl. I put baking paper in my bowl so it was easier to get the cheese out.
4. Put in the fridge to cool down for around 2 hours.

Wise-ass corner

You can prepare this cheese in three forms:

You don’t add agar agar at all and you have a topping for veggies, salad or chips.

Add a little agar agar and you have cheese for spreading.

Add as much agar agar as written above and get nicely formed cheese.

Crackers go so well with it!