This vegan sundried tomato cheese is delicious and full of flavor. Its hard and sliceable and I couldn’t be more excited, to be sharing it with you! Its perfect to add to lots of different dishes, to have as a snack, and is great to impress when you have guests at home.
This cashew cheese doesn’t have any starch, only the agar does the trick to hold the cheese together.
- 1/2 cup cashew nuts
- 1/2 cup + 1 tbs water
- 3 tbsp nutritional yeast
- 2-3 tbsp apple cider vinegar (adapt to taste)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 tbsp agar powder
- ~2 tsp black cracked pepper
- ~ a handful of dried diced tomatoes
- olive oil to brush the ramekin
Pour all the ingredients less the pepper and tomatoes into a powerful blender. Blend on high speed for about 1 to 3 minutes, until is completely smooth.
Put the liquid into a frying pan over medium heat, and stir constantly, for approximately 5 minutes. When starts to turn into a thick paste and starts to stick together, add the pepper and the tomatoes and mix in.
Pour the mixture into lightly oiled ramekins and refrigerate for at least 2 hours. Remove by turning upside down onto a plate or board.
Sprinkle with freshly cracked pepper and enjoy with some bread or crackers.
Store in the fridge.
PT: queijo vegano com tomate seco
- 1/2 caneca de cajus
- 1/2 caneca + 1 C. sopa de água
- 2 colheres de sopa de levedura nutricional
- 2-3 colheres de sopa de vinagre de maçã (adaptar ao gosto)
- 1 colher de sopa de azeite
- 1 colher de chá de sal
- 1/2 colher de chá de alho em pó (adaptar ao gosto)
- 1 colheres de sopa de agar em pó
- ~2 colher de chá de pimenta preta
- ~uma mão cheia de tomate seco picado
- azeite para untar o ramekin
Colocar todos os ingredientes com excepção da pimenta e do tomate num processador de alimentos.
Processar em alta velocidade por cerca de 1 a 3 minutos, até ficar completamente homogêneo.
Colocar o líquido numa frigideira antiaderente em lume médio, e ir mexendo por aproximadamente 5 minutos. Quando começar a ficar mais espesso e a formar uma bola, juntar a pimenta e o tomate e envolver bem.
Colocar a pasta 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 pimenta triturada de fresco e saborear.
Guardar no frigorifico.
