How long does simple cashew dill cheese [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can simple cashew dill cheese [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make simple cashew dill cheese [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is simple cashew dill cheese [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does simple cashew dill cheese [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

50.9K Views 1 year ago

Simple Cashew Dill Cheese
[Vegan]

DG By: Deb Gleason

Author Bio

Deb Gleason is a Certified Holistic Nutritionist, Vegan Lifestyle Coach and Founder of Wellness Warrior... Read More

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Cashew Dill Cheese [Vegan]

2-3

Dairy Free

Vegan

If you're looking to make some easy, healthy, delicious, vegan cheese, this cashew dill cheese recipe is for you. There are so many different artisan vegan cheeses popping up, but they can be expensive. But why not make your own? This recipe is pretty simple and doesn’t require many ingredients:... Read More

Ingredients You Need for Simple Cashew Dill Cheese [Vegan]

1 cup water
1 teaspoon agar powder
1 cup raw cashews
1/4 cup nutritional yeast
1 teaspoon onion powder
1 teaspoon sea salt
1/4 cup chopped fresh dill

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How to Prepare Simple Cashew Dill Cheese [Vegan]

Lightly grease 6 spaces in your muffin tin using vegetable oil like sunflower or safflower.
Place the cashews, nutritional yeast, salt, and onion powder in a blender or food processor and process until you have a fine cashew texture (not a cashew butter).
Heat water in a small saucepan to a boil and add the agar. Stir with a whisk and reduce the heat to a simmer continually stirring for 5 minutes.
Add the cashew mix into the agar and water mix and stir with whisk to fully combine. Then add the dill and stir a few times.
Now spoon the mixture into the 6 muffin tins spaces and place in the fridge.
Let the cheese set for about an hour uncovered in the fridge and then turn out the cheese onto a plate and enjoy!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Comments:

Joanna says:

August 29, 2016 at 8:02 pm

I know this recipe is years old, but I wanted to tell you that I made it twice, and it worked much better, got firm, when I increased the agar to a tablespoon.

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