Vegetarian

Hard Dill Cashew Cheeze takes several minutes to prepare.

Hard Dill Cashew Cheeze takes several minutes to cook.

Hard Dill Cashew Cheeze makes 15 servings.

The ingredients for Hard Dill Cashew Cheeze are:

.625 cups raw cashews
1/4 cup nutritional yeast
1 teaspoons onion powder
1 teaspoons sea salt
1 teaspoon garlic powder
1/8 teaspoon ground pepper
1 1/4 cups plain unsweetened nut milk, any kind
.5 cup (about .75 ounces) agar agar flakes
1/4 cup silken tofu
1/8 cup yellow or white miso (I used chickpea miso)
1 tablespoons fresh lemon juice
2 tsp dried dill

Here is how you make Hard Dill Cashew Cheeze:

Using the pulse button, finely grind the cashews in a food processor (do not allow the cashews to turn into a paste). Add the nutritional yeast, onion powder, salt, garlic powder, and pepper. Pulse 3 more times to blend in the spices.Combine the soy milk, agar, and oil in a heavy medium saucepan. Bring to a simmer over high heat. Decrease the heat to medium-low. Cover and simmer for 10 minutes, stirring occasionally, or until the agar is dissolved. With the food processor running, gradually pour the milk mixture through the feed tube and into the cashew mixture. Blend for 2 minutes, or until the mixture is very smooth and creamy. Blend in the miso and lemon juice.Cover and refrigerate for at least 4 hours or overnight. It firms up very quickly - just about right when you pour it! So use it immediately if you are looking for a softer meltier cheese!Serving Size: Makes 435 grams total, or about 15 servings (serving = 1oz, or 28 grams). - I filled three 7-oz ramekins with this recipe.Number of Servings: 15Recipe submitted by SparkPeople user BAKETIVIST.

The nutritional information for Hard Dill Cashew Cheeze is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 72.7

• Total Fat: 4.9 g
• Cholesterol: 0.0 mg
• Sodium: 80.4 mg
• Total Carbs: 4.8 g
• Dietary Fiber: 1.5 g
• Protein: 3.1 g