A mere few weeks ago I was all hot for coconut butters. Now I’m onto nut cheez. The original recipe for this came from The Complete Guide to Vegan Substitutions and called for roasted red peppers and jalapenos. I made a batch nearly straight-up (reduced the olive oil) true to the recipe and was just blown away by the flavor. (When it’s still hot, it smells uncannily like diary cheese.) It’s by far the best-tasting nut cheez I’ve ever made. I’ve got a thing or two against commercial vegan cheezes but still felt like I was missing out, so this recipe is a great addition to my list of vegan staple items. Slap a slice or two of this stuff between some red chile tortillas, grill – and you will be a very happy camper indeed.
The second time I made it, I thought pesto would be an ideal “add-in” instead of the jalapenos and red peppers. It makes for a beautiful little loaf of healthy, reduced fat vegan cheez. Totally worthy atop homemade crackers or melted between crunchy-soft bread. Making cheez at home is not a cheap option – a 1 oz. bag of agar flakes is about $6.99 and cashews are pricey as well, but a little of this cheez goes a long way and last time I looked, my homemade stuff didn’t have any ingredients I couldn’t pronounce (or tons of oil, either).
Smoky Pesto Cashew Cheez
One big ol’ loaf or 2 smaller rounds
1 oz. agar flakes or powder
3 cups water
2 cups raw cashews, ground into a fine powder
3 tbsp. fresh lemon juice
1/2 tbsp. olive oil
1/4-1/2 tsp. Liquid Smoke
1/4 cup nutritional yeast
1 1/2 tsp. salt
1/2 tsp. onion flakes or powder
1/2 tsp garlic powder
~1 cup quick, oil-free pesto (recipe follows)
Quick Oil-free Pesto
2 cups fresh basil leaves
2 cloves garlic, peeled and roughly chopped
dash ground black pepper
Make the pesto:
In a food processor, pulse the basil, garlic and pepper until finely chopped. Remove from processor and set aside.
Make the cheez:
Clean and dry the bowl of the food processor and grind the cashews. Either lightly oil a 9″ x 5″ loaf pan or use medium-sized ramekins to get round cheezes. One loaf pan is perfect for this recipe, but if you go smaller, you will need more than one pan or dish.
In a medium-sized sauce pan, bring the 3 cups of water and agar flakes to a boil and keep the mixture at a nice, rolling boil for 5 minutes, whisking often. Meanwhile, add the remaining cheez ingredients – but not the pesto or the water/agar – to the food processor. Process until everything is combined and you have a thick paste. When the agar mixture has boiled for 5 minutes, remove from the heat and immediately whisk in the cashew mixture. It will start off rather chunky, but will melt into the agar. Once it’s all whisked and smooth, quickly dump in the pesto and stir only one or two times. You don’t want to fully incorporate the pesto – you’re looking for streaks and lumps.
Quickly pour the cheez into the prepared pan(s) or dish(es). Pop into the ‘frige and allow to firm up. Once the cheez is firm, you can remove it from the pan(s) by running a knife around the edges. Serve sliced, as is, or use in quesadillas or grilled sandwiches.
Looks so good! I showed my co-worker, Bryce, this post. He’s requested that I make him some over the weekend and bring it in for lunch. Can’t wait to give it a go.
Oh wow! You’ll love it! It’s kind of addictive.
Wow this looks amazing, looks just like a block of herbed feta cheese, but I love that it is non-dairy and soy-free and most of all you made it yourself. I cannot wait to try this!
I was so surprised at how good it was – and there’s really no guilt about eating it. And there are so many ways the recipe can be tweaked!
You read my mind! Now that Brent and I have been slogging though all the commercially available vegan cheeses… we need to start making our own. Thanks for this recipe!
It would be really interesting now that you’ve sampled all the commercial products to see how a homemade version compares. And NO DOUBT you two will come up with a delicious twist!
I suspect home-made will win the contest, even after we calculate cost. Thanks for the vote of confidence. We aim to please.
Cheese that isn’t cheese but is made with nuts and basil and tastes like cheese? I’m very curious and your photos are beautiful!
I know, right?? Hey, and no tofu involved!!
It’s amazing, I’m too lazy to make it myself but I would love to taste it.
Super gorgeous, Ann! Can’t wait to make my own cheezes… weekend project? I think yes!
An excellent weekend project!
It looks AMAZING. Wowsers. I’m a little scared by cheese in general and terrified of vegan cheese in particular but I used to love a cashew cream cheese that a raw vegan restaurant in town used to make. I am going to have to try this. I know it won’t look anything like your professional version though!!! xx
Sure it will!
[...] Smoky Pesto Cashew Cheese [...]
Wow- that came out like a dream. Agar is amazing. Can’t wait for more of your cheeze experiments!
Wait…I’m waiting for YOUR cheez experiments!
As soon as I figure out a non-cashew, non-agar way to make cheez, I’ll give it a go. (soooooo expensive!)
It is $$$. Let us know what you come up with
!
Yummy! Also I nominated you for the Illuminating Blogger Award – http://foodstoriesblog.com/illuminating-blogger-award/
Whoa! How cool is that?! Thank you!
Wow looks absolutely amazing! Must give this one a go!
What is liquid smoke? Sounds like something out of Harry Potter
Happy weekend!
I like that! Now whenever I grab my bottle of Liquid Smoke I’ll think of you and Harry Potter. Let’s see…it can usually be found where the BBQ sauces, vinegars, etc., are and it’s a distillation of…smoke. Kind of crazy, but it works!
It’s even more beautiful than I imagined! The round version is so lovely that it’s killing me! I think I need to make both versions! How well do they keep? AND THAT SANDWICH…. seriously girl! I made your “real” orange julius again this morning. Dan approved
We had shots of wheat grass first. His first and he drank it straight (and kept a straight face). Success!
I was a big grilled cheese sandwich junkie in my day! I had it BAD! So I’m loving this stuff. I have no idea how long it will last…but probably a couple of weeks?? I think we’ll eat through it long before that. I’m so glad the orange julius passed the test, hehe! And the wheatgrass!! Awesome! I actually enjoy drinking it now.
We would make grilled cheese sandwiches and homemade tomato soup at least once a week. Good times
Really trying to up my vitamin C so I may make another julius for lunch. So good!
100 or so pages into Born to Run. It’s a bit sad now that Caballo Blanco is dead
also I’ve got a way different perspective than the last time I read it.
Incredible! This looks absolutely wonderful! A nice treat to wow folks and get that cheez fix in! Amazing, just amazing!
This looks unreal!! SO amazing. The only thing I miss about being a vegetarian is cheese…and froyo, but that’s a different category all together! This cheez looks incredible.
i’ve yet to attempt makign a vegan cheese, and I just think I have foudn the first recipe to try. Fabulous.
Oh it’s so easy! You’ve got to try it.
Annie, I love you. i love you, I love you, I love you! This is seriously one of the best cashew cheese recipes I have ever seen. I’m envisioning cheese plates re-entering my life. I love it! I think you forgot a step in the instructions, though- the one where I lick the food processor bowl clean.
I know, right?! Cheese plates!! Antipasto! This stuff really does the trick and we are eating it at nearly every meal (oops)!
Homemade cheese never looked so delicious – I love the idea of using cashews
Yum!!!
Cheers
Choc Chip Uru
Thanks, luv!
That looks absolutely beautiful! Your cheez board must be proud.
Awwww! The crackers in the house are rejoicing, too!
I totally agree with you on the commercial vegan cheeses- some of them I love but I have a little something against them too. Hence, I don’t buy them too often. I tend to put them on everything when I have them which is just not the most healthful thing. But this looks so healthy and delicious! Isn’t that cookbook great? It’s so good for ideas and your take on the cheese is fabulous!
Wow!! I’m new to veganism and I just discovered your blog; your culinary skills are amazing!! Thank you!!
Welcome to the wonderful world of plant-based eating and cooking! Nice to meet you and thanks so much for commenting.
Anything with basil is a winner in my book. What a clever little cheez you have made, there, Annie!
Thank you
!
That looks amazing…so cheesy looking! Am so amazed at how you keep coming up with new recipes. Great stuff!
Oh man, this looks amazing! I tried the Daiya solid cheese and yours looks waaaaay better.
Awwww! Thank you! It’s so crazy-easy to make!
Best looking cheese I have EVER seen!
Best looking cheese EVER. You are one clever lady
Yummo! Yay, you’ve reminded me how GOOD vegan “cheeze” is – I haven’t made any in a while, must stock up my cashews. Love the idea of the pesto through it, herbs are amazing!
We have SO much basil in the garden right now that I’m putting it in everything! Today I’m going to try some in a fruit smoothie…
I am also experimenting with making my own vegan cheeze!!! I am not yet there! But your tasty creation surely is! I must try this tasty looking cashew cheeze instantly! Just georgous & beautiful!
Yum Yum Yum!
Can’t wait to see what you come up with, Sophie!
This is genius. I never thought agar could be used to make cheeze, very interesting. I’m excited to give this a try.
I thought of doing a cashew cheese but I didn’t know how and usually the instructions were a bit confusing… But your cheese is just perfect ! And it seems so easy to make … What an amazing recipe !
It’s so easy! I really, really like the taste – too.
Crazy, it totally looks like cheese on the picture – though I assume it tastes nothing like cheese, it HAS TO taste way better than store-bought vegan cheeses.
That cheeze looks amazinnggg. making this for some grilled cheeze sandwiches for sure.
[...] adapted from anunrefinedvegan.com [...]
[...] Slices, Cucumber Slices, Tomato Slices, Red or White onion thinly slivered, A slice or two of Cashew Cheez A sprinkling of sea salt and freshly ground black pepper, Spread possibilities: Hummus, house [...]
[...] cheez was introduced to me by Annie at An Unrefined Vegan. She is the genius behind this Smoky Pesto Cashew Cheez, and as soon as I saw this, I knew we had to meet in person. I went to one Whole Foods to stock [...]
I’ve got to ask: How much is one ounce of agar in teaspoons? I’ve got a tiny jar of agar powder that I haven’t used in a long time and have never known how much of it to add to anything since the last time I used it in a recipe it turned into something like a superball.
I believe it takes roughly 6 teaspoons to make one ounce. I don’t use agar much either, but I can tell you that this cheez is no where near being of superball consistency
!
[...] found a recipe for cashew cheese on anunrefinedvegan.com it looked amazing, I knew I would love it, but Andrew would not–he likes plain cheddar, but [...]
Amazing, it looks like real cheese. I need some agar and then Im whipping up a batch of this. Beautiful photos here. Happy days…
[...] Cashew Cheese for some burgers I was making. It was based on an incredible recipe from Annie at An Unrefined Vegan. It’s on the firmer side and is just amazing in sandwiches, burgers, or pretty much [...]
[...] with me, just like I can’t wait to share it with you. She made an amazing smoky pesto version here. Her recipe used agar agar, which was amazing, but super pricey. Coincidentally (I believe in [...]
Hi. I just made this cheese and it’s great but boy it sure makes alot. Do you think it could be frozen? How did you store it once you made it? Any suggestions? I can’t believe how wonderful it is! Thanks so much for the recipe.
I agree – it makes a ton! It can be frozen, or so I’ve heard from another reader. So glad you liked it!
Thanks for sharing such a great recipe. I tried it and it really is delicious!
How cool! I’m so glad you tried it and even happier that you liked it! Thank you.
This looks amazing. I have a question, is the nutritional yeast absolutely necessary? I have used it in a few sauces, and I’m sorry to admit but I hate the taste! Will this be horrid if I omit it?
Hi Hillary! Truth is, I don’t love nutritional yeast. However…it does add flavor and a bit of color to the cheez, but doesn’t come across overly powerful. If you forgo the NY, you might add something smoky like chipotle peppers (processed until smooth) or a touch of Liquid Smoke. Thanks for the comment!
Hi.
I got my husband to make this a couple of times now and it was delicious. The first time he followed the directions I believe. The second time he made it he split it in two and made some with chipote peppers and another one with olives. We used a tad of liquid smoke too.
Now I’m wondering how a touch of sriracha would taste in it. Oh, and for the record, it does freeze well.
Thank you thank you and thank you again.
Amazing – I just recommended to someone that they add chipotles or Liquid Smoke to the cheez in place of the nutritional yeast. Great minds
.
I love making this cheez and one could really create endless varieties. Thanks for letting me know you like it and for telling me it freezes! Excellent!
[...] adapted from Somer’s recipe* and Annie’s recipe [...]
[...] 8) White wheat crackers & flavored crackers. Triscuits = wheat, oil and salt. This doesn’t mean that eating an entire box of triscuits won’t make you gain weight, however, substituting simpler flavors helps your palate get over the MSG, chemicalized rush of crackers like Chicken in a Biskit. See chips substitutes (#2) for more ideas, but you can dip any cracker into salsa, or add real cheese or plant based cheese like Little Sis’ sunflower cheese or an easy cashew cheese or a more difficult, but also firmer cashew cheese! [...]
[...] synchronicity. There’s the smooth richness of the cheddar cheez (yet another riff on my Smoky Pesto Cashew Cheez - this time using pine nuts and roasted yellow bell pepper), the delicate sweetness of the roasted [...]
Im a vegan as well, and im so glad i cam across this recipe. Does it do good for macarni and cheez, does it melt?
It does melt! I haven’t tried it to make mac and cheez, so can’t vouch for that – I’d love to know if you try it!
I will, matter of fact, this week is ptluck week at church… will defenitely try it… thanks for the recipe! Cant wait to show my mom!
Hi! Absolutely love the idea of this cheese! I do have a question though. I have pesto that I made sitting in my freezer (it contains oil). Do you think the oil will change the consistency of this recipe? I can certainly make another batch without it, but for convenience, I’d just assume use it in this recipe. What do you think?
Also, love your blog! Thanks for amazing recipes!
Hi Sherry! Thanks for visiting and commenting (and for the compliments
!) I think the pesto you have on hand would work just fine! Better to clear out that freezer! If you try it, do let me know how it turns out for you.
[...] more grate-able than my last recipe. All credit for this recipe goes to my blogging friend Annie at An Unrefined Vegan. I never knew what I was missing until she introduced me to the art of making my own cheez. Forever [...]
HELLO, you have the most amazing website here, excellent job!! Thanks very much for your creative efforts!
I would like to know if I could use agar powder instead of flakes or must it be flakes? I so then how much?
thanks very much!
Thanks! I appreciate that! I use flakes and here’s why: every time I’ve tried to use powder, the cheese has failed. It tastes fine, but doesn’t firm up correctly and I get kind of a spread instead of something I can slice. So – - I’ve stuck w/ the flakes. Maybe it’s the brand I’m using, but it’s very frustrating!
Thanks for your prompt and clear reply, I understand, I was just hoping since its cheaper, where is the cheapest price, have you sourced it yet?
It’s like gold, isn’t it?! I haven’t done a lot of comparison shopping on it, though I keep meaning to. I usually buy the small packets at Whole Foods (about $8 for 1 oz.!). I checked Amazon thinking I’d find a good deal, but the price per ounce came in a little higher.
ok thanks! I will look at an asian market since they are usually cheaper there as its a common product for them..
That’s a great idea!
Have you seen them in Asian markets?
(Thanks!)
Hello again sorry for the bother once again on the same subject. Your recipes calls for either or on the flakes verses powder?
Thanks
Yes I have! Just have to check whether its the powder or flakes. Happy day!
Smoky Pesto Cashew Cheez -
Hello again sorry for the bother once again on the same subject. Your recipes calls for either or on the flakes verses powder?
Thanks
I like to use the flakes and at one point I asked someone else and they said they use the flakes too. Have fun with this recipe and have a beautiful day.
Thanks very much!
I just made this “cheez” last night and it is to die for!!! I just noticed your post above regarding the flakes vs powder. I used the powder, as that is all I could find. The cheez worked out perfectly and is totally sliceable!
On another note, this recipe made a LOT of cheez. How long will it keep before it goes bad? And do you think I could freeze some of it?? Wondering if will have the same taste/texture, etc? Thanks again for sharing this recipe!!
COOL! I’m so glad you liked it. Isn’t it fun? I don’t know why I cannot get the powder to work for me – - wish I could cuz I have a huge bag of it in my pantry…
Sorry….. I just found your previous reply that it can be frozen! I’m going to vacuum seal it for extra freshness! I am still curious to know how long it will keep for! Thanks!!
Let’s see…I want to say between 5-7 days. Not a very long time so you have to snarf it right up or freeze it.