Veganer Aufschnitt wie Käse (vegan sliceable cheese substitute)
A sliceable vegan cheese substitute set with agar into a loaf shape firm enough to cut into thin, clean slices for sandwiches, the agar mixture boiled hard for a full two minutes since it won't set into a genuinely sliceable texture on a gentle simmer alone. Pouring the hot mixture into a lightly oiled loaf tin rather than a bowl is what gives it the flat sides needed for even slicing.
Prep20 min
Cook10 min
Rest380 min
Servings4
Christoph's sliceable vegan cheese, the agar mixture boiled hard for a full 2 minutes so it sets firm enough to cut thin.
Ingredients
Written for a 0.5 L loaf tin
Units
Temperature
Servings
Vegan sliceable cheese
- 300 ml oat milk rounded
- 100 g raw cashews, soaked in hot water for 2 hours rounded
- 15 g agar agar powder rounded
- 15 ml neutral oil rounded
- 10 g nutritional yeast rounded
- 15 ml lemon juice rounded
- 6 g fine salt rounded
- 3 g onion powder rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Drain the soaked cashews. Blend with the oat milk until completely smooth, about 1 to 2 minutes.
- Pour into a pot and whisk in the agar agar powder. Bring to a full rolling boil over medium heat, whisking constantly, and keep it at a rolling boil for 2 full minutes.
- Remove from the heat. Whisk in the oil, nutritional yeast, lemon juice, salt and onion powder.
- Pour immediately into a lightly oiled small loaf tin. Let cool for 15 minutes at room temperature.
- Chill for at least 6 hours, or overnight, until fully firm.
- Turn out and slice thinly with a sharp knife.
Method in the Thermomix
- Put the soaked, drained cashews and oat milk into the mixing bowl. Blend 1 min / speed 9, until completely smooth.
- Add the agar agar powder. Cook 8 min / 100°C / speed 2, ensuring the mixture reaches a full boil and holds for at least 2 minutes.
- Add the oil, nutritional yeast, lemon juice, salt and onion powder. Mix 10 sec / speed 3.
- Pour into a lightly oiled loaf tin and chill for at least 6 hours.
Notes
- Keep the mixture at a genuine rolling boil for the full 2 minutes. A gentle simmer alone won’t activate the agar fully, and the result stays too soft to slice cleanly no matter how long it chills.
- Use a loaf tin, not a bowl. The flat sides give you an even shape to slice from; a bowl-shaped mould makes clean, uniform slices much harder to cut.
- Chill for the full time before slicing. Cutting into it too soon, even if it looks set on the surface, risks a softer centre that won’t hold a clean slice.
- It keeps for a week in the fridge, wrapped tightly.
Ingredient substitutions
- Nutritional yeast is what gives the savoury, cheese-like flavour; don’t skip it.
- Smoked paprika blended in gives a smoky, deli-style variation.
- Use on sandwiches or a cheese board, sliced thin.
From Christoph Mayer