Jalapeño Cashew Cheese
As you all know, Omega-3 is a superstar! Cashews are packed full of Omega-3 fatty acids that give a huge boost to igniting your metabolism to burning fat. Ignite The Burn with my yummy Jalapeno Cashew Cheese!
Phase 3 | Serves 4
Prep time: 5 minutes | Total time: 4 hours
Ingredients
Coconut oil, for greasing
1 cup raw cashews
1 1/3 cups water
1/4 cup tahini
1/4 cup nutritional yeast
2 tablespoons coconut oil
1 tablespoon fresh lemon juice
2 1/2 teaspoons sea salt
1 tablespoon agar-agar powder (not flakes)
2 medium jalapenos, minced
Directions
- Choose a container that can hold about 3 cups–a bowl or glass measuring cup works well. Grease it with coconut oil.
- In a blender, combine the cashews, jalapenos, 1/3 cup of the water, tahini, nutritional yeast, coconut oil, lemon juice, and salt. Blend until very smooth, about 5 minutes, stopping to scrape down the sides as needed. Leave this mixture in the blender.
- In a small saucepan, add the remaining 1 cup water and the agar-agar powder. Bring the mixture to a boil over high heat, stirring continuously, then boil for 1 minute (time it to be precise), as you continue to stir. Remove from the heat and pour the agar-agar mixture into the blender. Blend it to combine it with the cashew mixture, about 1 minute (start on low speed so the hot mixture doesn't spatter).
- Immediately pour the mixture into the prepared container. Refrigerate until set, about 4 hours or up to overnight. To remove the cheese, turn the bowl upside down onto a plate and slice, shred, or serve as is. You can store the cheese in the refrigerator for up to 1 week.
As you all know, Omega-3 is a superstar! Cashews are packed full of Omega-3 fatty acids that give a huge boost to igniting your metabolism to burning fat. Ignite The Burn with my yummy Jalapeno Cashew Cheese!
Phase 3 | Serves 4
Prep time: 5 minutes | Total time: 4 hours
Ingredients
Coconut oil, for greasing
1 cup raw cashews
1 1/3 cups water
1/4 cup tahini
1/4 cup nutritional yeast
2 tablespoons coconut oil
1 tablespoon fresh lemon juice
2 1/2 teaspoons sea salt
1 tablespoon agar-agar powder (not flakes)
2 medium jalapenos, minced
Directions
- Choose a container that can hold about 3 cups–a bowl or glass measuring cup works well. Grease it with coconut oil.
- In a blender, combine the cashews, jalapenos, 1/3 cup of the water, tahini, nutritional yeast, coconut oil, lemon juice, and salt. Blend until very smooth, about 5 minutes, stopping to scrape down the sides as needed. Leave this mixture in the blender.
- In a small saucepan, add the remaining 1 cup water and the agar-agar powder. Bring the mixture to a boil over high heat, stirring continuously, then boil for 1 minute (time it to be precise), as you continue to stir. Remove from the heat and pour the agar-agar mixture into the blender. Blend it to combine it with the cashew mixture, about 1 minute (start on low speed so the hot mixture doesn't spatter).
- Immediately pour the mixture into the prepared container. Refrigerate until set, about 4 hours or up to overnight. To remove the cheese, turn the bowl upside down onto a plate and slice, shred, or serve as is. You can store the cheese in the refrigerator for up to 1 week.
