• Angelica Larsson

Cashew cheese | Vegan-Gluten free

Uppdaterat: 16 mars 2021

Good morning my lovelies! Today I wanted to share my go to cheese that is home made.

It's quick and easy to make and it's delicious! This week I want to take on breakfast spreads. I love myself a good breakfast and I love variety and hopefully this will inspire you and to become an addition to your breakfast habits.



What you need for cheese:


1.1dl (1/2 cup) water

1.1dl (1/2 cup) cashew nuts

1 tbsp coconut cream (oil works too)

4 tbsp nutritional yeast

1 tbsp tapioca

1/2 tsp paprika powder

1 tsp sugar

1 tsp salt

One garlic clove

Pinch of pepper

Juice of half a lemon

Optional 1/2 tsp onion powder


What you need for agar agar mixture:


1.1 dl (1/2) cup water

1 1/2 tsp agar agar powder


This recipe is fairly simple, you start with soaking the cashew nuts in boiled water for

an hour. After an hour pour the cashews into a food processor including the water.

Add the other ingredients except the following for the agar mixture as that's made separately. Blend until it turns smooth.


Next for the agar agar mixture, add water to a pot as well as the agar agar powder.

Bring to a boil with stirring, it will turn thick and form something similar to gelatin.

Pour the agar agar into the cashew mixture in the blender and give it a quick blend.


The cheese needs to set in the fridge for about two hours, I coated a bowl with coconut oil and poured the mixture in so that it can easily be released when served.


I enjoy either slicing the cheese with a knife or spreading it with a butter knife.


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