This plant based cranberry cheese is very easy to make and is a great snack on some toast. The savory flavors work very well with the sweetness from the cranberries.
1tspchilli flakesadjust if needed (I used a local brand that isn't that spicy)
1tspblack pepperFreshly ground
1tbspmustard seedsMille Old Style Mustard Seeds
Additional Ingredients:
½cupcranberriesdried and finely chopped
4tspagar agar
2cupswater(use some extra water, not too much! to blend the ingredients)
Instructions
Soak the cashews for at least 2 hours, this will make for a more creamier amd smooth consistency.
Gather all your ingredients and chop the dried cranberries into small pieces so they will mix evenly into the final cheese mixture.
Drain the cashews and add the cashews and all other base ingredients into a high speed blender. Add a little water to blend these ingredients. It doesn't have to be completely smooth but adding this step will make it easier to get everything smooth when you add the agar agar mixture.
Add 2 cups of water into a small sauce pan and add the agar agar. Mix well before heating.
Bring the agar agar mixture to a boil while stiring the entire time. When the mixture turns into a paste, it is time to add it to the high speed bender and mix all the ingredients untill you reach a smooth consistency. The last step is to mix in the cranberries by hand.
Add some fresh ground pepper at the bottom of the spingforms and poor the cheese mixture on top of it, into the 3 mini springforms.
Let it cool down for about 1 to 2 hours in the fridge.
Serve with some crackers, bread or just by itself.
Notes
To keep this fresh, keep it in the fridge like you would keep regular cheese - in a cheese wrap or in a closed container.