Sunrabbit's vegan cashew jack (recipe)
| Sunrabbit's vegan cashew jack (recipe) | |
|---|---|
| Name | Sunrabbit's vegan cashew jack |
| Ingredients | Agar-agar • Water • Fresh lemon juice • Raw cashews • Nutritional yeast • Sea salt • Onion powder • Garlic powder |
| Cooktime (in hours) | 0.083333333 |
| Preptime (in hours) | 8 |
| Totaltime (in hours) | 8.083333333 |
| Keto friendliness | Keto friendly |
| Calories | 59 |
| Fat | 4.4 |
| Protein | 2.1 |
| Carbohydrate | 4 |
| Fiber | 0.7 |
| Net carbohydrates | 3.3 |
| Sugar | 0.5 |
| Saturated fat | 0.8 |
| Cholesterol (mg) | 0 |
| Sodium | 158 |
| Servings | 30 |
| Yield | 30 oz. |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Sunrabbit's vegan cashew jack (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Sunrabbit's vegan cashew jack (recipe) image(external)
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- Prepare a container to use as your cheese mold. You may use anything, but somewhat flexible plastic will allow the cheese to come out cleanly once it has cooled.
- Mix 1/2 cup water (not included in ingredient list) with the (smaller) calcium packet from the Pomona's Pectin package. Set aside.
- Combine the (larger) packet of dry pectin, agar-agar powder, and water in a blender. Measure out your lemon juice and set it aside.
- Pour blended mixture into a small saucepan and bring to boil over medium heat, stirring constantly. Turn heat to low and let simmer for about five minutes.
- While your water mixture is simmering, Process cashews, nutritional yeast, salt, onion powder, and garlic powder in your blender until they resemble a fine powder (don't overdue it or you'll end up with a savory cashew butter). Pour powder into a bowl and set aside.
- Once your boiled water mixture has simmered for about five minutes (enough to dissolve the agar-agar completely), pour it into your blender and IMMEDIATELY add ground cashew powder and lemon juice; blend until completely smooth and creamy (if you have a Blendtec, use the Soup button). Before it thickens, add the calcium/water mixture and process again until it's fully incorporated. Immediately pour the hot cheese into your prepared container.
- Refrigerate uncovered for 1-2 hours, then turn the cheese out onto a plate and let set (uncovered) in the fridge for another 4-5 hours. Once fully cooled and set, slice or shred and serve!
- NOTE: I know the instructions seem fussy (and you might be considering taking some short cuts)--but there is a good reason for the specific directions! The final mixture is thick and will be thickening quickly as it begins to cool--if you follow directions exactly, you have the best chance of getting all the powder incorporated into the liquid before the mixture is too thick to blend. I started out leaving the powdered mixture in the blender and pouring the boiled water mixture on top, but this resulted in pockets of un-blended powder in my finished block of cashew cheese. It still tasted good, but the texture was a bit lumpy. Beware! ;)
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Food tags
Lactose Free, Vegan, Free Of..., For Large Groups
Sunrabbit's vegan cashew jack (recipe) details
Time:
Prep Time in Hours and Mins:8H5M
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