Grateable Vegan Cheese
This meltable, shreddable vegan cheese offers a delicate, creamy flavour with a zesty tang. Made with a base of soaked cashews and refined coconut oil, it is perfectly smooth and firm enough for grating. Whether used in grilled sandwiches or as a stretchy topping for pasta, it melts and browns beautifully, providing a satisfying alternative for all your dairy-free needs.
Instructions
- 1
Set aside a 450ml capacity plastic tub and keep it close by for the finished mixture.
- 2
Soak raw cashews (50 g) in just-boiled water for 120 minutes until soft. Drain before using.
- 3
In a small bowl, mix psyllium husk powder (0.25 tsp) with 3 tsp of tap water. Let it stand for 2 minutes to thicken into a paste.
- 4
Place the drained cashews, cool water (150 ml), and the thickened psyllium paste into a high-speed blender. Blend for 1 minute on high until perfectly smooth.
- 5
Add agave syrup (0.5 tsp), nutritional yeast flakes (2.5 tbsp), tapioca starch (3 tbsp), fine sea salt (1.25 tsp), coconut oil (70 g), rice vinegar (0.5 tsp), white miso paste (1 tbsp), and lactic acid powder (0.5 tsp). Blend again until the mixture is uniform.
- 6
Quickly add kappa carrageenan powder (1.5 tbsp) and pour in boiling water (150 ml). Secure the lid and blend immediately on high speed.
- 7
Transfer the mixture to a medium saucepan. Cook over low heat, whisking constantly for 5 minutes until the cheese becomes smooth, glossy, and stretchy like mozzarella.
- 8
Pour the hot mixture into the prepared tub. Cool at room temperature for 20 minutes, then refrigerate for 120 minutes until completely set and grateable.
Nutrition Facts
Per portion