I made Vegan Cheese yesterday and am going to try it for my lunch today. It was so easy to make so it'll be a real bonus if it tastes good and is firm (I did try a little bit before I put it in the fridge to set and it seemed to taste okay).
I'll reply to my post and let all know what it tastes like.
Hi Alicia and clever you as this looks really good and I look forward to hearing more about it,
I'm so pleased for that you're enjoying being vegan. 🙂
Hi Jerry, thank you but unfortunately it didn't taste that good. Back to the drawing board.
I've been making Oat Milk but decided on Cashew Nut Milk and made it on Friday, just made a second batch, need I say more 😉
Hey I’m sorry to hear that Alicia, it is disappointing and I’d keep to oat milk if you like it,
I reckon ground flax seeds (linseed) would make a great milk and there are lots of alternatives/combinations and you’ll find something that works for you, so better luck next time. 🙂
Thanks Jerry and there's plenty more to try. I'm looking at the ingredients in the one I buy and there aren't many so I'm going to try and replicate that one.
I really enjoy the cashew milk and agree that there are many things that you can make milk with.
I mainly make cashew milk as it seems to me to be the most versatile.
The Cashew Milk is really lovely in coffee as well. Although more expensive that Oat Milk I agree with you in that it's certainly more versatile. 
Hi Alicia, sorry it didn’t work out. What sort of cheese is it, a hard cheddar type or a soft cheese also what was wrong? was it the taste or consistency? 🤔 I am thinking of making some cheese again hence all the questions lol. I made a cheddar type and a herby garlic one before.
Hi Ali,
This is the cheese I made:
Sliceable Vegan Cashew Cheese made with agar-agar. It slices, grates and melts
Recipe type: Vegan, Vegetarian, Glutenfree, Dairyfree, Soyfree, Oilfree
Serves: 1 and half ramekins
INGREDIENTS
• Raw Cashews-1/3 cup [Soaked overnight in a cup of water]
• Nutritional yeast-1 heaped Tbsp+1.5 tsp
• Garlic-1 clove (you don’t want this to be a garlic cheese)
• Starch of your choice (Tapioca/Arrowroot/Corn)-1.5 tsp
• Agar Agar powder- 1.5 tsp
• Juice from Lemon-1 Tbsp + 2 tsp
• Water-1/2 cup +1/2 cup
• Salt-to taste
INSTRUCTIONS
1. In a saucepan, mix agar agar in ½ cup water. Keep aside
2. Discard the water from cashews. Rinse them really well. Add cashews to a food processor with nutritional yeast, garlic, starch, salt, lemon juice & ½ cup of water. Make a very very smooth paste.
3. Add the cashew paste to agar agar mixture.
4. Bring this to boil on a low-medium heat until it forms a thick pancake-batter consistency.
5. Quickly transfer to ramekins. This quantity makes one full ramekin and another ½ ramekin sized cheeses.
6. Refrigerate for an hour. Carefully remove from the ramekin and enjoy
NOTES
You could add a pinch of turmeric for a deep yellow colour.
Taste check the cashew paste. If you like it to be more tangy, feel free to increase the quantity of lemon juice.
It will be a think 'jelly' consistency. Not as firm as normal cheese. However, you could hold and grate through a grater. Mine became mushy. Managed to pass through the sieve though.
Tastes excellent with crackers
Here is another recipe I have which I'm going to try:
Extra Mature Vegan Cheddar
Prep 5 mins
Inactive 72 hours
Yield c.450 g
My extra mature vegan cheddar is simple to make, and is a mind-blowingly delicious, full-bodied, and robust dairy-free cheese.
Ingredients
• 1 quantity cashew cream
• 120ml (½ cup) refined coconut oil
• 3 tbsp nutritional yeast flakes
• 2 tbsp white miso paste
• 2 tsp onion powder
• 2 tsp dry mustard powder
• ½ tsp sea salt
• 70g (c.⅓ cup) plain soy yoghurt
Instructions
1. Place all of the ingredients into a food processor, and whizz together until you have a smooth, creamy paste.
2. Transfer to a non-reactive bowl, cover with cling film, making sure the cling film is in contact with the entire surface of the 'cheese', and set aside to culture. This will take anywhere between one and three days, depending on the temperature of your home. The warmer it is, the quicker the cheese will culture.
3. Once the cheese has reached your desired tanginess, give it a stir to knock out the oxygen bubbles, then transfer it to lightly-oiled non-reactive container. Press down to make sure it’s as compacted as possible, and smooth the top.
4. Cover with cling film, making sure the film touches the surface of the cheese (keeps out nasties), and place in the ‘fridge for 2-3 days to ripen – longer if you want it to be firmer and have a deeper flavour.
5. Once it’s fully matured (after 2-3 weeks), this cheddar can be sliced for use in sandwiches, wraps, salads, etc. Left at room temperature, it will be soft enough to spread. If you want to grate it, then freeze it, and grate while frozen.
6. Store in the ‘fridge in a Ziploc bag or wrapped in cling film.
Notes
1. For the cashew cream, you will need the entire recipe's worth (c.240g).
2. I haven't made this cheese with any other type of yoghurt, only plain, unsweetened soy, so if you have, please leave a comment below, and let everyone know how it turned out.
3. I am aware that some people have read things on the internet about the 'evils' of cling film - if you are one of these people, I urge you to read this article.
Nutrition Facts
Serving Size 25g
Calories 127
Total fat 6g
Protein 3g
Recipe by yumsome at yumsome.com/extra-mature-ve...
Would love to see how you get on with making cheese.
Alicia
Sorry meant to say that I didn't like the consistency much, it was a little mushy even though it had set, but I do know I should have mixed it for longer in my food processor. The flavour was very bland which I know I should have maybe put more garlic in but I didn't want garlic to overpower.
That’s funny. The reason I asked is the same thing happened to me before and it looks like the same recipe! lol. I didn’t like the consistency and couldn’t eat it and I think it was the first time I used agar agar.
Oh well Alicia we can have a cheese topic and hopefully we will get some good recipes together that work.
I think when I get a chance I’ll try the extra mature cheddar recipe and see how that goes.
🧀 Ali 🙂
Ah we could get our own cheese forum going here😉
I think I may also try to mature one as well. I'll certainly report on here when I've found a recipe that works. 😀
Cashew Nut Milk and Vegan Cheese