Spreadable Vegan Cheez

This super easy vegan cheez is show stopping! Slight adaptations made to @onegreenplanet’s aquafina mozzarella, this spreadable cheese has a flavor reminiscent of a sharp cheddar. Using soaked cashews as the recipe base, this cheez holds up surprisingly well to baking and is quite delicious sliced on a sammie or spread on bruschetta. Try it once and you will soon find that this vegan cheese will become a new staple in your fridge! (Original recipe found here.)

For more recipes and articles on life from Marci, check out her website at www.stewardchicks.com.

Serving Size: 1/10th recipe
Calories: 95.875
Fat: 8.29g
Carbs: 2.98g
Protein: 2.62g
Fiber: 0.44g
Nutrition facts are approximate.

Ingredients

  • 1/2 cup cashews, soaked
  • Drained liquid from one can of chickpeas (also called aquafaba)
  • 2 tablespoons lemon juice
  • 3 tablespoons nutritional yeast
  • 1 teaspoon sea salt
  • 1 teaspoon turmeric
  • 4 tablespoons coconut oil
  • 2 tablespoons cornstarch
  • 1 scoop Nuzest Just Natural Clean Lean Protein
  • 2 1/2 teaspoons agar agar powder

Method

  1. Soak cashews for 6 hours and drain.
  2. Place cashews and aquafaba in a food processor and process on high until smooth.
  3. Add remaining ingredients. Process on high until mixture is smooth and creamy.
  4. Pour mixture into a medium saucepan and stir constantly over medium heat until mixture thickens and begins to bubble.
  5. Remove from stove and carefully pour into a parchment lined 8×8 baking dish or preferred mold. Place in freezer for at least 3 hours.
  6. Remove from freezer and shape into a ball. Wrap with saran wrap and wind with 2 rubber bands to form pumpkin-shaped indentations… great for fall! Return to freezer for 3 hours.  Let thaw briefly before serving.  
  7. Store in an airtight container in the refrigerator for up to three days. Freezes and defrosts great!