We’re really excited to share this simple soft cheese recipe with you so you can make your own cheese at home…from scratch! It’s rich, creamy from the cashews, and it’s great for spreading over crackers.
I’m always keen to learn as much as I can about the ingredients in the food I eat. The more I can strip back recipes to their basic ingredients, the more I understand about recreating interesting meals at home. This cheese recipe is no exception, stripped back to it’s raw form, this is a really easy and impressive recipe for any dinner table.
We add a little turmeric to give the recipe a yellow colour, but this it up to you! The cheese will become firmer the longer you leave it in the refrigerator.
1 cup cashews
2 tbsp lemon juice
1/4 cup nutritional yeast
1/2 clove garlic
3/4 cup water
1/4 tsp salt
1/4 tsp turmeric
1 1/2 tbsp agar flakes (or substitute for agar powder but use half the amount)
Oil to coat container
1. Soak the cashews in hot water for at least 30 minutes.
2. Add 1/2 cup water to a pan and pour the agar flakes on top. Heat the mixture until it starts to boil, stirring occasionally, and simmer for a further 2-3 minutes.
3. Add the cashews, lemon juice, nutritional yeast, garlic, 1/4 cup water, salt and turmeric to a blender. Then, add the agar mixture and blend for roughly 20 seconds or until the mixture is smooth.
4. Lightly grease a small ramekin and pour in the cheese mixture.
5. Refrigerate for a minimum of 2 hours before serving.
2. Use a mandolin to thinly slice the sweet potato, carrot, parsnip, and beetroot. Important tip: use a safety handle when slicing small amounts of the vegetables.
3. Place vegetable slices in a mixing bowl and drizzle with olive oil before adding all of the remaining seasoning and spices. Make sure all the vegetable slices are separated.
4. Place in the oven for approximately 40 minutes – checking after 25 minutes to remove any crisps that are already cooked. Beetroot will be the last ready (often takes 20 minutes longer than other vegetables).
1. Wash and dry the cauliflower, then break into bite-sized florets and trim away the excess stems.
2. Combine the batter ingredients in a bowl using a whisk and dip the cauliflower florets making sure they are fully coated in the batter.
3. Heat 1/4 cup vegetable oil in frying pan.
4. Remove one floret from the batter at a time, gently shaking to remove any excess batter, and place in pan. Fry a few florets at a time (making sure they are not touching) and turning every couple of minutes.
5. Once lightly browned on all sides, remove from pan and place on paper towel. Repeat steps 4 and 5 until all florets have been fried.
6. Heat the toasted sesame oil in a pan, then add the garlic and ginger, and fry for a minute. Add the rest of the ingredients for the Korean sauce and simmer for a few minutes. Take the sauce off the heat and toss in the cauliflower using a spoon to coat.
7. Serve the Korean Cauliflower Bites with a sprinkle of sesame seeds and chopped spring onion.
1. Break chocolate into small pieces and place 200g in heatproof bowl. Pour hot water into saucepan and sit bowl on top. Once chocolate has melted take bowl off heat, add remaining chocolate and stir until melted.
2. Transfer chocolate to measuring jug and slowly pour into mould so each compartment is full. Gently shake mould to eliminate air bubbles. Freeze for only 10 minutes.
3. Meanwhile, grate icing and put 100g in bowl with turmeric. Set aside the other 150g icing in separate bowl.
4. Place sugar and water into pan over heat and dissolve.
5. Mix enough sugar liquid into each icing bowl until smooth. Transfer both icing mixtures to individual piping bags.
6. Remove moulds from freezer and spoon out middle of each half using a teaspoon. Pipe plain icing mix into 2/3 of each half egg and pipe turmeric icing mix into last 1/3.
7. Freeze for at least a further 20 minutes (or longer depending on how soon you want to eat the eggs).
8. Remove mould from freezer and push out egg halves.
9. Dip end of chopstick in remaining melted chocolate and brush stick over edges of each egg half. Stick two halves together to form an egg.