Plant-based alternative to semi-hard cheese


Total time: 4hr 30m
Preparation Time: 30m

Servings
For 300 g


Nutritional Information

Contains 413 Kcal, 12g Protein, 16g Carbohydrates, 35g Fat


Ingredients

  • Nut mixture
  • 1 tbsp Ajvar (pepper spread)
  • 4 tbsp sunflower oil
  • 1.5 tsp onion powder
  • 0.5 tsp garlic powder
  • 1 tsp salt
  • 3 tbsp lemon juice
  • a little pepper
  • 100 g cashew nuts
  • 4 tbsp nutritional yeast
  • 2 dl soya drink
  • 4 tsp agar-agar (Morga, approx. 8 g)
  • Utensils
  • One round tin (approx. 15 cm in diameter), brushed with a little oil and lined with cling film

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Instructions

  • 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.
  • Serve with:

    Cut the cheese into slices and serve on pumpernickel with figs and grapes.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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