Vegan cheese recipe using kappa carrageenan
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This vegan cheese recipe is perfect for those who are avoiding dairy or are lactose intolerant. The cheese is made using kappa carrageenan, a type of seaweed extract that can be used as a thickening agent.
Ingredients:
1 cup cashews, soaked in water overnight
1/4 cup water
2 tablespoons lemon juice
1 teaspoon kappa carrageenan
1/4 teaspoon salt
Instructions:
Drain the cashews and add them to a blender with the water, lemon juice, kappa carrageenan and salt.
Blend until smooth, then pour into a cheesecloth-lined strainer set over a bowl.
Let the cheese drain for at least 2 hours, then transfer to a container and refrigerate.
Where you can use it:
This cheese can be used in any recipe that calls for vegan cheese. Try it in a grilled cheese sandwich, on top of a salad, or in a quesadilla. It will also melt well, so it can be used in place of dairy cheese in recipes like mac and cheese or nachos.
Tips:
If you want a firmer cheese, drain it for longer. For a softer cheese, drain it for less time.
The longer the cheese sits, the more flavor it will develop. Try letting it age for a week or more for a more intense flavor
