How do I achieve the creamy texture for this pesto cheese?

The creamy texture comes from blending raw cashews (soaked for at least 4 hours) with fresh basil, garlic, olive oil, and nutritional yeast until smooth in a food processor.

What makes this pesto cheese spreadable and firm?

Agar agar powder, when heated with water and the pesto mix to a boil, acts as a plant-based gelling agent, giving the cheese its spreadable yet firm consistency after chilling.

Can I make this pesto cheese ahead of time?

Yes, you can prepare this pesto cheese ahead. After transferring to a ramekin and cooling, it requires at least 1 hour of refrigeration before serving to fully set.

What's the best way to store leftover Creamy Spreadable Pesto Cheese?

Store any leftover pesto cheese in the refrigerator. It will maintain its firm, spreadable texture when kept chilled.

Are there any substitutions for agar agar powder in this recipe?

The recipe specifically calls for agar agar powder to achieve the desired firm, spreadable texture. Substituting it with other gelling agents might alter the final consistency.

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Creamy Spreadable Pesto Cheese
[Vegan, Gluten-Free]

MS By: Maya Sozer

Author Bio

Maya is a culinary creative and photographer. Her foray into sharing her experience began when... Read More

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A ramekin of creamy green vegan pesto cheese, garnished with fresh basil leaves, served alongside crackers on a wooden board.

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Creamy Spreadable Pesto Cheese [Vegan, Gluten-Free]

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Ingredients You Need for Creamy Spreadable Pesto Cheese [Vegan, Gluten-Free]

3/4 cup raw cashews (soaked in water at least 4 hours and drained)
1 cup fresh basil leaves
1-2 garlic cloves, minced
3 tablespoons olive oil
2 tablespoons nutritional yeast
1 tablespoon apple cider vinegar
1/4 teaspoon salt
Black pepper, to taste
1/2 cup water
1 tablespoon agar agar powder

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How to Prepare Creamy Spreadable Pesto Cheese [Vegan, Gluten-Free]

Put all the ingredients, except the water and agar agar, in a food processor and blend them until they're smooth.
Add the water and the agar agar powder in a saucepan over medium heat and mix them well.
Add the pesto mix and bring the whole thing to a boil. It should get a pancake batter consistency.
Transfer this to a ramekin and let it cool on the counter.
Refrigerate it for at least 1 hour before serving.