Type: Dairy free, vegan appetizer
Preparation time: 13 minutes Cooking time: 3 minutes Standby time: 2 hours Total Time: 2 hours and 16 minutes
• 80 gr Cashews nuts (unsalted)
• 1 tbsp. apple cider vinegar (or 30 ml of Kumbuca) •
1 tbsp. agar powder
• 1 pinch of Fleur de sel by Salt Odyssey®
• 250 + 250 ml hot (filtered water)
• 2 tbsp. nutritional yeast
Use a blender, similar to the ones we make smoothies.
Soak the cashews in the water for 10 minutes, they grew bigger by now. Drain them and add them to the blender. Then add all the remaining ingredients and blend at maximum speed for 2 minutes (continuously).
Transfer the mixture to a small, non-stick casserole pan on medium heat and stir for 3 minutes continuously or until it forms a very thick texture. Transfer it to a form of your choice and cover it with a plastic wrap. Place it in the refrigerator for 2 hours until it has a solid form and can be cut into slices. Use it like regular cheese, spread it on bread, put it in sandwiches or garnish salads.