My friend asked me to find a cheese recipe for her lactose-intolerant and allergic to soy child. I found Ann Gentry’s cheese recipe for “an excellent non-dairy cheese that slices, shreds, and melts.” I was eager to give it a try. I was pleasantly surprised at how easy it was to make this cheese. I was equally surprised that it actually did melt and shred and slice. I modified the original recipe, taking the soy milk and miso out of it, using olive oil instead of canola and adding more lemon juice. My substitutions worked well.
My kids enjoyed this cashew-based cheese on cucumber slices. Later, I put the cheese into a casserole, where it was an absolute winner because of it’s creamy and gooey texture. The cheese freezes well, so I have half of my batch still in the freezer, waiting for another casserole to go into.
Non-Dairy Soy-Free Cheese
By April 27, 2012Published:
- Yield: 4 cups
My friend asked me to find a cheese recipe for her lactose-intolerant and allergic to soy child. I found Ann Gentry's cheese …
- 1.25 cups Raw cashews
- 1/2 cup Nutritional yeast
- 2.5 tsp Sea salt
- 1 tsp Garlic powder
- 1/8 tsp Ground white pepper
- 3.5 cups Plain unsweetened almond milk
- 1 cup (about 1.5 oz) Agar agar flakes
- 1/2 cup Olive oil
- 4 tbsp Fresh lemon juice
- Using the pulse button, finely grind the cashews in a food processor (do not allow the cashews to turn into a paste). Add the nutritional yeast, salt, garlic powder, and white pepper. Pulse 3 more times to blend in the spices.
- Combine the almond milk, agar, and oil in a heavy medium saucepan. Bring to a simmer over high heat. Decrease the heat to medium-low. Cover and simmer for 10 minutes, stirring occasionally, or until the agar is dissolved. With the food processor running, gradually pour the milk mixture through the feed tube and into the cashew mixture. Blend for 2 minutes, or until the mixture is very smooth and creamy. Blend in the lemon juice.
- For grated or sliced cheese: Transfer the cheese to a container; cover and refrigerate until it is very firm, about 4 hours. Once it is firm, grate or slice the cheese as desired.
For melted cheese: Use the cheese immediately as melted cheese. To make the cheese in advance, cover and refrigerate it. When ready to use, melt it in a saucepan over medium heat until it is smooth and creamy, stirring frequently and adding more soy milk to the melted cheese to thin, if necessary.
- The cheese will keep for 4 days, covered and refrigerated.
- Course: Snack