I came across this little video for vegan cheese on The Buddhist Chef website and happened to have all the ingredients on hand, so I thought I’d give it a try. I won’t re-post the recipe here because I didn’t change it at all….except that I added fresh herbs–basil, oregano, and rosemary–rather than dried.

I also added the herbs only AFTER I’d pulverized all the other ingredients in the Vitamix because I didn’t want the cheese to turn a homogeneous green colour.

Thus, I threw the herbs in and pulsed a few times to get the Borsin-herb-cheese effect.

If you have all the ingredients, it’s super quick and easy (though you do need a few hours for it to firm up in the fridge), and it’s very tasty with a fresh baguette, hot out of the oven!

The final result is EXCELLENT!

It’s much lighter than previous cashew cheeses I’ve made because it contains only a half cup of cashews and a full cup of water. The agar agar gives it a kind of gelantinous (not in a bad way…in a creme-caramel way), light texture. The fresh herbs REALLY make it though. I will be making this stuff on the regular! If you decide to make it with fresh herbs, go easy on the rosemary, so it doesn’t dominate the cheese.