Spiced vegan Cheese (queijo vegano com especiarias)

Easy, soft and delicious spiced vegan cheese infused with curry, garlic, paprika, and nutritional yeast definitely an exotic, warming and delicious cheese.


  • 1/2 cup raw cashews
  • 1 cup water
  • 1/4 cup tapioca starch
  • 2 tablespoons nutritional yeast 
  • 2 teaspoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1 teaspoon curry 
  • 1teaspoon smoked paprika
  • 1/2 teaspoon garlic powder (adapt to taste)
  • 2 teaspoons agar
  • olive oil to brush the ramekin

Soak the cashews overnight or add them in a small pot with water, and bring to a boil for 10 to 15 minutes.

Drain and rinse the cashews and add them to a blender with all the other ingredients, with the exception of the agar powder. Blend on high speed for about 1 to 3 minutes, until is completely smooth.

Put the liquid into a frying pan over medium heat, add agar powder, and stir constantly, for approximately 5 minutes.

The liquid will start to create small clumps at first, and then gradually will thicken and become gooey. It will look like melted cheese.

Pour into lightly oiled ramekins and refrigerate for at least 2 hours. Remove by turning upside down onto a plate or board.

Sprinkle with smoked paprika and sesame seeds.

Store in the fridge.

  • 1/2 caneca de cajus
  • 1 caneca de água
  • 1/4 caneca amido/fécula de tapioca 
  • 1 colheres de chá de vinagre de maçã
  • 1/2 colher de chá de sal
  • 1 colher de chá de caril
  • 1 colher de chá de paprika
  • 1/2 colher de chá de alho em pó (adaptar ao gosto)
  • 2 colheres de sopa de levedura nutricional 
  • 2 colheres de chá agar em pó
  • azeite para untar o ramekin

Demolhar os cajus durante a noite ou coloca-los numa panela pequena com água, e deixar ferver por 10 a 15 minutos.

Escorrer e lavar os cajus e coloca-los no liquidificador com todos os outros ingredientes com excepção do agar. Processar em alta velocidade por cerca de 1 a 3 minutos, até ficar completamente homogêneo.

Colocar o líquido numa frigideira antiaderente em lume médio, adicionar o agar em pó e ir mexendo por aproximadamente 5 minutos.

O líquido vai começar a criar pequenos aglomerados no início, e gradualmente vai engrossar e tornar-se elástico. Parecido com queijo derretido.

Despejar o creme em forminhas levemente untadas com azeite e levar ao frigorifico por pelo menos 2 horas. Retirar os queijinhos das formas virando-os aos contrário para um prato. 

Polvilhar com paprika e sementes de sésamo.

Guardar no frigorifico. 



10 thoughts on “Spiced vegan Cheese (queijo vegano com especiarias)

  1. Emma Smith

    I have tried this recipe yesterday, and I really really loved it, I didn’t use nutritional yeast because I didn’t have it a home. Next time will try with it (although it was perfect the way it was)
    I have tried all you cheese recipes and they are by far the best cheese recipes I ever came across, and believe me I’ve tried many 🙂
    I will do more tomorrow (because the one I did yesterday was gone in the blink of an eye, hehe). Thanks for sharing such great recipes. Can’t wait to see want you are going to have next 🙂
    Emma xx

Leave a Reply 💌 Deixa um Comentário

This site uses Akismet to reduce spam. Learn how your comment data is processed.