Cashew cheese with basil and red pepper
Raw nut cheese is a wonderful alternative to dairy cheese. Here is a recipe for my favorite basil and red pepper cheese. It is made with cashews, agar powder, nutritional yeast and spices.
Place drained cashews, garlic, lemon juice, 2 dcl water, nutritional yeast, salt and olive oil in a blender and process for a minute until smooth. Taste and adjust seasonings as needed.
In a saucepan combine 1 dcl water with agar powder. Add the cashew cream, red peppers, basil and bring to a boil on a low heat stirring constantly until it starts to thicken (3-4 minutes).
Quickly transfer the mixture to prepared molds (I used 2 souffle molds, 9mm)
Refrigerate for a couple of hours, until set (I usually leave it overnight). Carefully remove it from the mold.
The cheese will keep for 3-4 days, covered and refrigerated.