Smoky Pesto Cashew Cheez

Caprese, made with fresh mozarella cheese, tomato, and basil, is a classic Italian appetizer. The cheese resulting from the recipe below is perfect for homemade caprese, especially since the basil is incorporated as part of the cheese.
 

In a previous post I shared a recipe for Vegan Cheese. This recipe for Smoky Pesto Cashew Cheez is also a nondairy cheese. Made with fresh basil pesto, this cheese is delicious! As soon as it was solid enough to slice we tried some.

Preparation

Lightly oil a 9x5 loaf pan or 6-cup round Rubbermaid container.

Ingredients

• 2C raw cashews, roughly chopped
• 3T lemon juice
• 1 1/2t olive oil
• 1/2t Liquid Smoke
• 1/4C nutritional yeast flakes
• 2t salt
• 1/2t onion powder
• 1/2t garlic powder
• 3T agar powder
• 3C water
• 1C quick, oil-free pesto

Directions

1. Place all ingredients EXCEPT agar powder, water, and pesto into a blender.
2. In a medium sauce pan, combine the water and agar powder. Mix well. Bring to a boil and reduce to a simmer for about 5 minutes, until agar powder is dissolved into the water.
3. Pour the agar mixture into the blend and blend ingredients until creamy and smooth. We use a VitaMix on high speed.
4. Transfer the mixture to the prepared pan.
5. Stir in the pesto until distributed evenly throughout the cheese.
6. Place container on a rack and allow to cool. Once cooled to approximately room temperature, place in the refrigerator.

This recipe is modified from AnUnrefinedVegan.com - not ANunRefinedVegan as I first thought!

Douglas G Pratt, 2013