Plant-based alternative to semi-hard cheese
Ingredients
for 300 g
| 100 g | cashew nuts |
| 4 tbsp | nutritional yeast |
| 4 tbsp | sunflower oil |
| 3 tbsp | lemon juice |
| 1 tbsp | Ajvar (pepper spread) |
| 1 ½ tsp | onion powder |
| ½ tsp | garlic powder |
| 1 tsp | salt |
| a little | pepper |
| 2 dl | soya drink |
| 4 tsp | agar-agar (morga) (Morga, approx. 8 g) |
How it's done
Nut mixture
In a food processor, puree the nuts with all the other ingredients up to and including the pepper to create a smooth, homogeneous mass. Combine the soya drink and agar-agar in a small pan, bring to the boil while stirring, boil fast for approx. 1 min. while stirring. Add the soya drink to the nut mixture, puree briefly. Transfer the mixture to the prepared tin immediately, leave to cool. Cover and refrigerate for approx. 4 hrs. until set.
Show complete recipe