Vegan Sliceable Cashew Cheese
This vegan sliceable cashew cheese is a game-changer for anyone embracing a dairy-free lifestyle or simply looking to try more plant-based options.
I’ve lost count of the number of disappointing vegan cheese I’ve tried over the years, so I wanted to create one that looked impressive but also hit the spot with it’s taste.
This cashew cheese is deliciously creamy and the perfect addition to any vegan cheeseboard.
It’s firm enough to slice into cheese, perfect to slice on crackers or layer in sandwiches, but also soft enough to spread! Plus it’s soy-free too!
Making vegan cheese from scratch
We are so lucky now that there are so many incredible vegan and plant-based options in the supermarkets and local shops for excellent vegan cheeses.
I love to try new ones out, and regularly buy them to enjoy on pizzas, have in sandwiches and for snacking.
However, sometimes it’s nice to learn how to make alternatives from scratch at home.
We can change up the flavours, opt for ingredients we know and love, and end up with something really delicious.
One of the key ingredients for this recipe that is a little more unusual, but helps to make it sliceable, is agar agar.
I buy this online and it lasts forever. So if you’re into making vegan and dairy-free alternatives at home, it is a good one to get your hands on! It is a thickening agent that enables this cheese to be sliceable!
What you need to make sliceable cashew cheese
- cashews
- garlic clove
- coconut oil
- nutritional yeast
- cornstarch
- paprika
- sugar
- lemon
- water
- agar agar powder
Substitution and Ingredient Notes
Cashews: I find cashews are the best nut for cheeses because they are so creamy. They’re one that we always have fully stocked in the pantry!
Coconut oil: Stick to coconut oil for this recipe as it sets hard. You can find refined coconut oil for a reduced coconut flavour.
Nutritional yeast: This is a key vegan and dairy-free staple for your cupboard because it adds a nutty, umami, cheesey flavour to so many recipes. Any brand works well!
Cornstarch: Or cornflour if from the US.
Paprika: You can leave paprika out for a more neutral flavour, or you can sub for any spices and seasonings you like to give a try for different flavoured cheeses. Why not try some dried herbs, or chilli powder for a kick?
Agar agar powder: This is the main ingredient that is more specialised, and I buy mine on Amazon for a good price. It is a large tub that lasts a really long time. It acts as a thickening agent so that the cheese holds its shape and can be sliced.
How to make cashew cheese
To start, soak the cashew nuts in boiling water for an hour. You can also soak them overnight in water in the fridge to make them even more soft (helps if your blender isn’t the most powerful).
Prepare a container(s) for your cheese. A small round ramekin or terracotta tapas-style dish works perfectly. If your container is smaller, use two. Lightly oil the container(s) ready for the cheese.
Once the cashews have been soaked, drain and rinse them.
Pour them into a blender with the rest of the main ingredients of garlic, coconut oil, nutritional yeast, cornstarch (or cornflour), paprika, sugar, lemon and water.
Blend until thick, smooth and creamy. If your blender isn’t as powerful, give it time to become completely smooth.
Now for the thickening agent! Bring half a cup of water to the boil in a pan. Then lower the temperature and add the agar agar, stirring continuously until the mixture has thickened up.
Stir continuously during this process, keeping an eye on the mixture until it is a gel-like consistency. This should only take around 1 minute.
Now the agar agar has thickened, add the blended cashew cheese ingredients to the pan and stir for another minute to combine. Pour the mixture into the prepared lightly-oiled container to set.
Finally, leave the cheese to cool, and then set in the fridge for 1-2 hours. When the cheese is set, turn the dish upside down onto some parchment paper for storage, and give it a shake to remove from the dish. If it is having a hard time coming out, you can loosen with a knife around the edges.
Enjoy with crackers and grapes, or piled inside a loaded sandwich!
Store in the fridge – it will last up to 5 days in an airtight container
Feel free to adjust the herbs and spices according to your personal taste – you could even add a dash of tumeric for a more yellow colour, or some dried oregano or basil for herby cheese.
More delicious dairy free dips and cheeses
- 5 Minute Beetroot & Cannellini Dip
- Vegan Basil Pesto
- Garlic and Herb Almond Cheese
- Creamy Vegan Nacho Cheese
- Guacammus (Guacamole & Hummus)
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Vegan Sliceable Cashew Cheese
Ingredients
- ½ cup cashews
- 1 small garlic clove (minced)
- 1 tbsp coconut oil
- ¼ cup nutritional yeast
- 1 tbsp cornstarch
- ½ tsp paprika
- 1 tsp sugar
- ½ lemon (juice of)
- 1 tsp salt
- pepper (just a pinch)
- ½ cup water
Agave mixture
- ½ cup water
- 1½ tsp agar agar powder
Instructions
- Start by soaking the nuts in boiling water for an hour, or overnight in water (espeically if your blender isn't as powerful). Prepare your container for the cheese by lightly oiling. A small ramekin or tapas dish (or two if smaller) works perfectly.
- Drain and rinse the nuts, then add to a blender with the rest of the main ingredients.
- Blend until thick, smooth, and creamy. If your blender isn't as powerful this may take a bit of time to get the cashews completely smooth, but it will eventually become smooth and creamy.
- Bring the remaining water to the boil in a small saucepan. Lower the temperature and then add the agar agar, stirring continuously until the mixture has thickened up. This should take around 1 minute.
- Add the blended ingredients into the saucepan, and stir for another minute to combine.
- Pour mixture into your prepared container.
- Leave to cool, and then set in the fridge for 1-2 hours. Turn the dish upside down onto parchment paper (for storage), and it's ready!
Video
Notes
- Feel free to adjust the herbs and spices according to your personal taste - you could even add a dash of turmeric for a more yellow colour, or some dried oregano and basil for herby cheese!
- If you're struggling to get the cheese loose out of the container, use a knife around the edge to loosen and it should come out.
- It needs to be stored in the fridge and will last up to 5 days in an airtight container
Nutrition
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25 comments
Paula
This trick with agar-agar is genious! Thank you very much!
Jess
Hi! Just wanted to say that in the video you add one cup of water to the food processor – but in the recipe this cup of water is missing. I hope the cheese still turns out, as I only followed the recipe 🙂
Liz
Hi Madeleine
Just wanted to ask about the cup of water?
I noticed in the video you added 1 cup of water to misxture and used 1 cup of water to agar agar. You only add water to agar agar in recipe? … I followed whats on the video ( 2 cups ) and its come out quite bland and well watery…..? Is is 1 cup or 2 cups I should use?
Thanks 🙂
Madeleine Olivia
Hi! I’m so sorry but there has been a mistake on my end, thank you so much for pointing it out. It is 1/2 cup of water in the food processor, and 1/2 cup of water in the pan with the agar agar. I apologise for this mistake, and have altered the recipe to be correct for you.
lizfell@hotmail.co.uk
No worries – thanks for replying so quick!
Keep the good stuff coming 🙂
Rebecca
Hi, do we boil water and then soak the nuts or do we leave them boiling for an hour on the stove?
Allison
Hi, I’d love to make a bunch of variations with this with herbs. How long does this keep for in the fridge?
Nynke
I’d love to make this, but I’m from Europe and don’t know how to work with cups.. Could you add the European measurements (grams)? Would make me very happy! <3
Emily
Yes please!
P
I made this and it worked well texture wise, and definitely tasted cheesy – but mine has a really strong coconut oil taste, which I’m not really partial to. Apparently refined coconut oil doesn’t have this taste, so I think I must have used unrefined – if you don’t have refined coconut oil I could recommend significantly reducing the coconut oil if you don’t like the taste.
Sue Russell
Please can we have measurements in metric ? X
Mika
Is there any substitute for cornstarch in the hard cheese recipe? Not able to eat it. It is essential to use in the recipe?
Megan
My dad loves this and requests it every christmas also works without the agar and makes more of a spread
Donna
Fabulous recipe and tastes great! So nice to have a whole food version of ‘cheese’ and not have to buy the heavily processed mass market versions. Extra garlic and dried oregano makes an awesome flavoured version!!
Djan
Genius! Thank you agin Madeleine!
Mike
Great recipe, and one I will using again and again!
Nancy Foote
I save recipes to Pinterest for easy find later but can’t seem to do this on this page. Can you help?
Kelly
I just finished making this. It hasn’t even cooled yet and I know it’s amazing. It’s taking all of my power to not eat the whole batch with a spoon right now. Yuuuuuumm.
Thank you so much for sharing this.
Madeleine OliviaAuthor
You’re very welcome Kelly!
Grihsha
Is there a substitute to coconut oil in this recipe?
Madeleine
Hi Grihsha, unfortunately not. You need the coconut oil as it sets to the right hard consistency.
Lynn
Hi, is this shelf stable? How long does it last?
Thanks so much
Madeleine
Thanks for the question Lynn. It needs to be stored in the fridge and will last up to 5 days in an airtight container. x
Erica Gross
Thank u for this recipe. Can I use cornstarch in place of the agar?
Madeleine
No unfortunately not but you could skip the agar agar ingredients and steps and it will be a yummy soft cheese instead. Hope that helps!