- 1 1/2 tablespoons kappa carrageenan
- 1 tablespoon lemon juice
- 1 1/4 – 1/2 teaspoon salt
- 1 1/2 cups boiling water
Special Equipment:
- Blender
- Heat-safe dish or mold (approximately 3 cups capacity)
Instructions:
- Prepare Cheese Mold: Select a heat-safe dish or mold and set it aside. Ensure it has a capacity of approximately 3 cups.
- Rinse Cashews: Rinse the raw cashew pieces under hot water for several minutes to remove any debris or impurities.
- Boil Water: Place the water in a small pot on the stove and bring it to a boil.
- Blend Ingredients: In a blender, combine all ingredients except the boiling water. Add the rinsed cashews first, followed by the remaining ingredients.
- Add Boiling Water: Carefully pour the boiling water into the blender with the other ingredients. Immediately cover the blender with the lid.
- Blend Until Smooth: Blend the mixture until it is completely smooth, pausing to scrape down the sides of the blender if necessary.
- Transfer to Mold: Quickly transfer the blended cheese mixture to the prepared dish or mold. It will begin to solidify as it cools, so work swiftly.
- Chill: Place the cheese mold in the refrigerator to chill for 2-3 hours, allowing the cheese to set completely.
- Wrap and Store: Once fully chilled, remove the cheese block from the mold and wrap it in paper towels, followed by tightly wrapped plastic wrap. Allow the cheese to mature for a day or two for optimal flavor.
Cooking Tip: Don’t skip rinsing the cashews! This step ensures the cashews are clean and ready to be blended into a creamy texture. If you prefer, you can soak the cashews in hot water for 5 minutes before rinsing again.
Conclusion:
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