Cashew cheese with poppy seeds has a compact, creamy texture that can be sliced and spreads well. Just like all my plant-based cheeses, such as rice milk with olives and paprika or the super-easy creamy almond cheese or the pink peppercorn cheese. You just have to try them all.
Cashew cheese with poppy seeds has a velvety taste and texture that is pleasant to the palate without adding any thickeners, such as agar-agar or others. And let’s be honest: cashews are always charming, especially when paired with black poppy seeds!!
- Difficulty: Very easy
- Cost: Very inexpensive
- Portions: 1 Piece
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 3.5 oz cashews (raw (about 3/4 cup))
- 1 1/4 cups water
- 3 1/2 tbsp potato starch
- 1 tbsp nutritional yeast (deactivated flakes + 1/2 tbsp)
- 2 tbsp lemon juice
- 1 1/2 tsp fine salt
- 1 1/2 tsp white pepper
- garlic powder (1 pinch)
- as needed poppy seeds
Preparation
1 – Finely grind the cashews in a blender and reduce them to a flour.
2 – Add all the other ingredients (except the poppy seeds) to the blender and blend together with the cashew flour until you obtain a smooth, creamy mixture.
3 – Pour the mixture into a nonstick saucepan and cook over medium-low heat.
4 – Stir with a whisk until it thickens and compacts, pulling away from the sides of the pan. It will take about 5 minutes.
5 – Brush a container with a little oil to prevent the cheese from sticking, and pour in the warm cheese cream.
6 – Let it cool for 10 minutes before closing the container with a lid, then place it in the refrigerator to set.
7 – After a few hours the cashew cheese with poppy seeds is ready. Remove it from the mold and cover it with a handful of poppy seeds.
If consumed after 24 hours the cheese will be even better and more flavorful.
