Herbal Cashew cheeses

I will be making today 2 types of herbal cheeses one, with Aquafaba and another one without.

The first one turned out to be more creamy and a little more salty that the second one ( i like it more ) because the aquafaba was already salty. The second one is a little more compact and has a sweeter side because of the maple syrup.

These 2 types of cheeses would be great with any meal but i feel it would be amazing on veggie pizza... :)

Herbal Mozzarella cheese style with aquafaba

Ingredients:

• 1/2 cup raw cashews, soaked overnight or boiled for 15 minutes

• 2 cup aquafaba (preferably chickpea )

• 2 tbsp corn starch

• 1 tsp lemon

• 1 tsp nutritional yeast

• 3/4 tsp salt*

• 6 tbsp refined avocado oil

•Add herbs of choice. I used oregano, savory, rosemary, thyme , black olives and lemon peel herbal mix.

*You may need to adjust the salt level a bit lower if using salted aquafaba.

Directions:

Blend softened cashews and aquafaba in a high speed blender until as smooth as possible. Strain through a fine mesh sieve to remove any large particles and return to blender.

Add all the rest of the ingredients and mix again.

Place the mixture in a pan and bring to boil. Mix constantly until it thickens.

Place in a container and into the refrigerator for at least 2 hours. Enjoy!

Herbal Cashew cheese

Ingredients and preparation:

In a blender add:

• 1/2 cup cashew socked for 1 hour

• 1 tsp basil

• 1 tsp oregano

• 1 tsp salt

• 1 1/2 tsp cornstarch

• 1 tsp garlic powder

• 3 tbsp nutritional yeast

• 1 tbsp lemon juice

• 1 tbsp maple syrup

• add 1/2 cup water and blend all together

• on a separate pan add 1/2 cup of water

• 1 1/2 agar agar and mix well.

• add the cashew mixture that was in the blender and bring to boil. DON'T forget to stir constantly until it gets thick.

• In a small bowl add oil and spread it and all the mixture. put it on the refrigerator for at least 2 hours. Enjoy