Veganer Aufschnitt wie Käse (vegan sliceable cheese substitute)

Method

1. Drain the soaked cashews. Blend with the oat milk until completely smooth, about 1 to 2 minutes.
2. 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.
3. Remove from the heat. Whisk in the oil, nutritional yeast, lemon juice, salt and onion powder.
4. Pour immediately into a lightly oiled small loaf tin. Let cool for 15 minutes at room temperature.
5. Chill for at least 6 hours, or overnight, until fully firm.
6. Turn out and slice thinly with a sharp knife.

Method in the Thermomix

1. Put the soaked, drained cashews and oat milk into the mixing bowl. Blend 1 min / speed 9, until completely smooth.
2. 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.
3. Add the oil, nutritional yeast, lemon juice, salt and onion powder. Mix 10 sec / speed 3.
4. 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.