Herb crusted cashew cheese vegan super easy and full of protein

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=uUEORCYhMN8

You probably have all ingredients for this vegan cheese at home already. I wanted to make a version using house-hold ingredients. No agar and no tapioca starch, just good old corn starch really did the trick to hold the cheese together. And then i crusted it in herbs for the extra bit of flavour and wow effect. I even surprised myself how amazing it tasted! • I was looking for an even easier way of making cashew cheese! I made it a few times using agar to hold it together. But it's not that easy to find and expensive as well. So I was looking at alternatives. • I've heard of tapioca but my local supermarket didn't have it so I kept on searching for something that can easily be found anywhere. • And the answer was corn starch. I've actually used it in a few dishes before, mainly to thicken sauces, but it's actually super useful to firm up dishes. • I tried a few times until I got the consistency right and voila, here is the result. Don't worry, you won't taste the corn starch at all! At a certain temperature it changes consistency and becomes absolutely tasteless. • And then I added herbs to it as well for taste and the wow factor. A perfect vegan dish for a party - or for yourself. But don't ask me how long it will last in the fridge. I made it yesterday and it's almost finished. I will deffo finish it off today ;-) • • INGREDIENTS: • Vegan cashew cheese ingredients: • • 75g unsalted cashew nuts • • 150ml water • • 4 tbsp corn starch • • 3 tbsp nutritional yeast • • 2 tbsp lemon juice • • 2 tbsp olive oil • • 3/4 tsp salt • • 1/3 tsp garlic powder • Other ingredients: • • Herbs de provence • • METHOD: • All you have to do is add all cashew cheese ingredients into a good blender and blend until you get a very smooth consistency. • Then pour the mixture into a pan and heat up. Make sure you stir constantly. After a few minutes it will change texture and turn into a thick paste. • Transfer the paste into a tupperware dish and even out so it's neatly packed into the dish. • Let set in the fridge for 1 hour or until it has completely cooled down. • Then sprinkle some herbs de Provence on a plate. Coat the cheese on all sides. Enjoy! • Yes, that was it already, so simple!! • • Recipe on my blog: • https://www.exceedinglyvegan.com/vega...

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