ROSEMARY & SAGE CHEESE SPREAD

 

 

Prep Time: 5 mins

Cook Time: 10-15 mins

 

Ingredients

 

  • 2 C. of warm water (90-110 degrees Fahrenheit)

  • 1 C. of soaked Cashews

  • 5 Tbsp. Tapioca Flour/Starch

  • 5 Tbsp. Nutritional Yeast

  • 1/2 lemon juiced or 1 Tbsp. of lemon juice unsweetened

  • 1 tsp. Fresh Rosemary and Sage (Reserve 1/2 tsp. for topping)

  • Agar Agar: 6 Tbsp. Flakes (For alternatives like powder and strips, see notes below)
     

        See Tips & Tricks on how to activate Agar Agar**

 

Activating The Agar Agar (Agar comes in 3 forms, Powder, Flakes and Strips where the flakes come from)

 

  1. 6 Tablespoon agar flakes or 1/3 cup of hand-cut Agar Strips or 2 teaspoon of powder To a 1/2 cup of water. 

  2. If using flakes, begin the boiling process.

  3. If using Agar strips, cut into smaller pieces and soak in cold water for 15 minutes to re-hydrate and fully dissolve, then begin the boiling process.

  4. If using powder, add to the pot in COLD water, stir to dissolve, once completely dissolved, bring to a Boil. 

  5. Bring to a boil then let simmer for 3-5 minutes until a gel texture is achieved. 

 

 

Tools

 

  1. Traditional blender or single serving blender

  2. Measuring cup & Spoons

  3. Whisk or silicone spatula

  4. 3 qt. saucepan for mixing

  5. Molding container (small Tupperware or mini spring form pans)


 

Instructions

 

  1. Add the water to the blender first to prevent dry ingredients from getting stuck under the blade.

  2. Add all other ingredients to blender

  3. Blend on high for 1 minute to ensure all ingredients are mixed thoroughly.

  4. Immediately add to pan on high heat, begin stirring immediately.

  5. Reduce to low heat once boiling starts.

  6. Continuing stirring for 10-15 mins or until consistency has been achieved

  7. Turn heat to off and continue stirring until cheese is placed in molding container.

  8. After cheese is placed in molding container, place in refrigerator for 30 mins to 1 hour to allow to solidify

 

Storage

 

  1. Store in a sealed container with a lid. Place in refrigerator for up to one week.
    **for freshest, use as soon as possible**

 

Chef Notes

 

  1. Quick Cashew Soaking method: In a 3qt pan boil the Raw Cashews in water for 15 minutes.

  2. Long Cashew soaking method: Soak Raw Cashews in water to fill for 4-8 hours (If overnight soaking, rinse water every 8 hours to prevent bacteria growth)

  3. Molding Options: Small spring Form, Tupperware or bowl.

  4. Replacing Cashews: We understand that some people may be sensitive to the use of cashews so here are 2 substitutions.

  5. Blanched Almonds can replace soaked cashews 1 C. of Raw Soaked cashews for 1 C. of Blanched Almonds

  6. Raw Rolled Oats can replace Raw Soaked Cashews: 1 C. of Raw Soaked cashews for 1/2 C. of Raw Oats

  7. Agar Agar:  6 Tbsp Agar Agar flakes = 3 Tbsp of Agar Agar powder = 1/3 cup of Agar Agar strips

 

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