The hardest part of going vegan is giving up cheese. Topping just about any dish with some happy cheese confetti is one of my personal favorite things in the world. This recipe helps you stick to a plant based modus operande by using the magical and strange texture of aquafaba (the syrup your beans come soaking in) to form a stretchy airy texture. Add in some seasonings and a little extra starch and you’ve got a yummy hunk of the good stuff in just a few hours.
- 1/2 cup cashews, soaked for at least two hours
- 1 cup aquafaba (liquid from a can of chickpeas)
- 1 teaspoon lemon juice
- 1 tablespoon nutritional yeast
- 1/2 teaspoon sea salt or Himalayan pink salt
- 5 tablespoons coconut oil
- 2 tablespoons corn starch or tapioca starch
- 2 teaspoons agar agar or zuzu root starch
Mix the cashews and the aquafaba in a food processor or vitamix until smooth. Add all the other ingredients and give it a good mix. Pour the mixture into a saucepan and stir it constantly on medium heat until it bubbles and thickens. Pour it all into a bowl or a mold and set covered in the refrigerator overnight or for a minimum of 6 hours. Pop it out on your cutting board and slice it up served with some lovely garden fresh tomatoes & basil or you can even shred it on top of zoodles or a pizza. It even melts pretty nicely, which is wonderful when you are really craving some comfort food. It’s also awesome that it has nutritional yeast in there too so you can get those extra B vitamins your body needs. Healthylicious. 🙂
Give it a try and let us know what you think. Enjoy!
Just a little FYI, the nutritional yeast may give it a slight golden color. If you’d like a more orange cheese, try adding some extra nutritional yeast, a tiny bit of carrot juice, and turmeric to the mixture.
For more ways to use aquafaba check out this delicious aquafaba chocolate mousse.