Vanilla cashew cheese curd

Ingredients

• Cashew cheese (280 g)
• Vanilla (to taste)
• Lemon juice (20 g)
• Cashew + coconut urbech (100 g)
• Refined coconut oil (50 g)
• Coconut milk (or any other plant-based milk) (200 g)
• Agar-agar (3 g)
• Allulose (90 g)

Preparation

First, combine cashew cheese (280 g), lemon juice (20 g), and vanilla in one bowl. Mix thoroughly to ensure all ingredients are well combined.

Cashew cheese can be made according to the recipe attached below.

Separately, melt the coconut oil (50 g) in a water bath or in the microwave. Once the oil is melted, add the urbech (100 g) and mix until smooth.

In a saucepan, combine the plant-based milk (200 g), agar-agar (3 g), and allulose (90 g). Place the saucepan on the heat and bring the mixture to a boil, stirring constantly.

When the mixture boils, remove the saucepan from the heat and add the coconut oil and urbech mixture. Mix well to combine all ingredients.

Now add the resulting mixture to the cashew cheese and use an immersion blender to achieve a smooth texture.

Transfer the resulting mixture to a pastry bag and pipe it into a mold for cheese bars.

Smooth the mixture with a spatula and place the mold with the cheese bars in the freezer for at least 3 hours, preferably overnight, to stabilize.

Once the cheese bars are frozen, remove them from the mold, trim any excess if necessary, and glaze as desired.