Herbed Vegan Cheese Recipe
Creamy, sliceable, and packed with herby flavor—this easy blender cheese melts beautifully and adds a kick of heat with crushed red pepper.
Ingredients (same recipe, simplified):
Base (blend first):
• ½ cup raw cashew pieces, soaked 5 min & drained
• ¼ cup refined coconut oil
• 2 tsp nutritional yeast flakes
• ¼ cup tapioca flour
• 1½ Tbsp lemon juice
• 1½ tsp sea salt
• ½ tsp onion powder
• ½ tsp garlic powder
Hot liquid:
• 1½ cups just-boiled water
Thickener:
• 1½ Tbsp Fit Lane Nutrition Kappa Carrageenan
Herbs (mix in last):
• 1 tsp dried basil
• 1½ tsp dried parsley
• 1½ tsp dried chives
• 1 tsp crushed red pepper
Directions:
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Soak cashews in hot water for 5 minutes, then rinse and drain.
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Add cashews, coconut oil, nutritional yeast, tapioca flour, lemon juice, salt, onion, and garlic powder to a blender.
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Pour in boiling water and blend until completely smooth.
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With the blender running, add kappa carrageenan and blend until thick and glossy.
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Add herbs and crushed red pepper and pulse briefly—just to combine.
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Pour immediately into a mold or dish and refrigerate at least 3 hours, until firm.
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Slice, grate, and enjoy!
Helpful Tip:
Kappa carrageenan sets fast—use fully boiling water and pour into your mold right away for the best texture.
✨ Made with Fit Lane Nutrition Kappa Carrageenan — available on Amazon & Walmart.
