John Myers
Ingredients for 1 servings:
- 100 g cashew nuts
- Water, salted
- 100 ml soy milk (soy drink)
- ½ pack of yeast
- 3 tbsp potato flour, or other starch flour
- ½ tsp agar-agar
- 2 tbsp rapeseed oil
- n. B. herbs, as desired (e.g. oregano or chives)
- herbal salt
- 1 tsp mustard
Instructions
Working time approx. 10 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 10 minutes; Total time approx. 8 hours 20 minutes
Cheese substitute
Soak the cashews in salted water overnight, or for about 8 hours. The next day, drain enough of the salted water to leave about 100 ml of water with the cashews. Add the soy milk, 1/2 sachet of yeast (crumbled), the potato flour (or cornstarch), the agar agar (you can possibly substitute it with another 1/2 tbsp of cornstarch, but I haven’t tried it yet), and the oil. Blend everything together with a hand blender until creamy. Then add any herbs you like (I used dried chives), herb salt, and the mustard. Blend everything well again. Pour the mixture into a microwave-safe and ovenproof dish. The type of dish determines the shape of the finished plant-based cheese. Make sure the mixture has some room to move in the dish, as it will expand easily. Preheat the oven. First, microwave everything for 3 minutes at about 560 watts. Then, once the cheese has already risen slightly, bake it in the oven at 200°C for 5-10 minutes. I used top/bottom heat, and about 8 minutes was enough for the cheese to turn golden yellow. Remove the cheese from the oven and let it cool completely. Then turn out the mixture and refrigerate it. After just an hour, I was so curious that I had to try it! It sliced well, but I imagine it would be even better after a few more hours.
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