Go Back
–+ servings
vegan cheese melted on bread with oil drizzle
Print

Sea Moss Cashew Cheese Recipe (Melts, Slices, and Spreads!)

If you can't get enough of sea moss, you will LOVE this recipe! This Sea Moss Cashew Cheese Recipe is a great cheese alternative to use. Slice it, spread it on crackers, or even melt it on vegan pizza!
Course Appetizer
Cuisine Vegan
Keyword cashew cheese, cashew cheese recipe, sea moss cheese
Prep Time 10 minutes
Cook Time 10 minutes
Soak Time 8 hours
Total Time 8 hours 20 minutes
Servings 16 servings
Calories 74kcal
Author Gina Marie

Equipment

  • Vitamix High-Speed Blender
  • Sauce Pan
  • 2 medium or large mixing bowls

Ingredients

Sea Moss

  • ¼ cup raw sea moss (gracilaria) note 1
  • 1 cup filtered water, spring water, or vegetable broth
  • additional filtered water for soaking and cleaning

Cashew Cheese

  • ½ cup raw cashews (NOT roasted) note 2
  • additional filtered water for soaking and cleaning
  • 1 cup vegetable broth
  • 2 tablespoons kalamata olive juice optional
  • 1 tablespoon + 1 teaspoon of lemon juice
  • ⅓ cup melted refined coconut oil (NOT unrefined) note 3
  • ¼ cup tapioca starch note 4
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon sea salt
  • 3 tablespoons nutritional yeast
US Customary - Metric

Instructions

Prep Your Cashews and Sea Moss

  • Grab another medium or large bowl and add your raw sea moss. Fill the bowl up with water and begin to clean your sea moss THOROUGHLY removing any dirt or debris from your sea moss. (I did a full video Sea Moss Tutorial or your can red the Sea Moss Gel Recipe blog post)
  • Once done, discard the dirty water leaving your sea moss in the bowl. Refill your bowl of sea moss back up with water fully covering it and allow this to sit overnight. This will rehydrate the sea moss and make it soft enough to dissolve when making our cheese.
  • Grab a medium or large bowl and add your cashews to it. Fill the bowl up with water and set aside to soak overnight along with your sea moss. This will help soften the cashews and get rid of that "cashew taste". If you are forget to soak your cashews, you can always boil them in a pot for a few minutes to soften them.

Make Your Cheese

  • Once your cashews and sea moss are done soaking, drain the water from both bowls (one at a time), and leave your sea moss and cashews in the respective bowls.
  • Grab your high-speed blender and add IN THIS ORDER your vegetable broth, kalamata olive juice, lemon juice, melted coconut oil, tapioca starch, garlic powder, onion powder, sea salt, nutritional yeast, and soaked cashews. Blend for 1 to 2 minutes until mixture is smooth. Leave mixture in your high speed blender and set aside
  • Grab a sauce pan and add 1 cup of water and your soaked raw sea. Place over medium high heat stirring regularly until sea moss starts to break down and dissolve. It should take about 3 - 5 minutes. The water will become a gel like texture. Don't worry if all the pieces don't break down as it will be broken down completely when added to the blender.
  • Remove your sea moss gel from pot and pour it into your blender on top of your cheese mix. Blend again until smooth. At this point you can taste your cheese recipe and adjust seasonings to your liking.
  • Grab your choice of mold (I used a round glass bowl) and lightly oil it with coconut oil. Then pour your cheese mixture into your mold and refrigerate until it set. It usually just takes a couple of hours.
  • To serve, remove from bowl by turning it upside down on a plate. Serve as an appetizer or snack with fresh veggies or crackers. Or melt on vegan pizza!

Notes

SCROLL UP TO THE BLOG POST TO SEE STORAGE TIPS AND MORE INFORMATION ABOUT THIS RECIPE!
  1. SEA MOSS: For this recipe, be sure to use gracilaria sea moss NOT Chondrus Crispus. Chondrus Crispus is to strong to use in this recipe and will not break down the same. Also it will make your vegan cheese look purple. Learn the difference between Sea Moss vs Irish Moss. If you don't have access to sea moss, substitute with 1 tablespoon of Agar Agar powder. Read blog post above recipe for more information. 
  2. CASHEWS: If you don't like cashews, try this recipe with pine nuts as both nut has a very creamy texture. Pine nuts are more expensive however. I cannot guarantee how it will turn out using any other nut. 
  3. COCONUT OIL: Use refined, NOT unrefined. Unrefined has a strong coconut flavor and smell and might through off your vegan cheese recipe. 
  4. TAPIOCA STARCH: Tapioca Starch/Flour is easily and cheaply found in Asian markets or you can order it online on Amazon. I would not substitute this ingredient as it helps give the cheese it's "stretch" effect. 

Nutrition

Serving: 3slices | Calories: 74kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 205mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg