Sea Moss-Infused Vegan Cheese Recipe

If you’re a fan of using sea moss in the kitchen, you will absolutely LOVE this recipe! Allow us to demonstrate the versatility of this ingredient in your daily vegan cuisine with our sea moss-infused vegan cashew cheese recipe.

The majority of recipes for vegan cheese utilize Agar Agar powder to help in the setting process. Agar Agar is an extract sourced from red algae (seaweed) and serves as an excellent plant-based alternative to gelatin. However, rather than utilizing this extract to make our cheese, we will use the whole seaweed!

Sea Moss-Infused Vegan Cashew Cheese Recipe

This recipe combines the goodness of cashews and the nutrition of sea moss to give you a hearty and healthy vegan cheese recipe that you can add to salads, pizzas, sandwiches, or eat as it is!

Ingredients:

l 1/4th cup of raw sea moss

l One cup of filtered or spring water, or vegetable broth

l Some extra filtered water for soaking and cleaning the sea moss

l Half a cup of raw cashews (not roasted)

l One cup of vegetable broth

l Two tablespoons of olive juice (optional)

l One tablespoon + One teaspoon of lemon juice

l 1/3rd cup of melted refined coconut oil

l 1/4th cup of tapioca starch 

l Half a teaspoon of garlic powder

l Half a teaspoon of onion powder

l One teaspoon of sea salt

l Three tablespoons of nutritional yeast

Method:

1. Take a medium or large bowl and place your raw sea moss inside. Fill the bowl with water and start to thoroughly clean your sea moss, making sure to eliminate any dirt or debris present on it.

2. After finishing, throw away the dirty water and keep your sea moss in the bowl. Completely immerse the sea moss in water and let it sit overnight. This process will restore moisture to the sea moss, ensuring it becomes soft enough to dissolve during the cheese-making.

3. Take another medium or large bowl and place your cashews inside. Fill the bowl with water and let it soak overnight together with your sea moss. This will help soften the cashews and eliminate that intense ‘cashew flavor.’ If you forget to soak your cashews, you can simply boil them in a pot for a few minutes to make them softer.

4. After soaking your cashews and sea moss, drain the water from each bowl and keep your sea moss and cashews in their individual bowls.

5. Take a high-speed blender and put your vegetable broth, olive brine, lemon juice, melted coconut oil, tapioca flour, garlic powder, onion powder, sea salt, nutritional yeast, and soaked cashews in this order. Mix for one to two minutes until the mixture becomes smooth. Keep the mixture in your high-speed blender and set it aside.

6. Take a saucepan and put in one cup of water along with your soaked raw seaweed. Heat over medium-high heat, stirring frequently until the sea moss begins to break apart and dissolve. It will take approximately three to five minutes. The water will turn into a gelatinous consistency. Don’t worry if all the parts don't get crushed, as they will be fully blended once added to the blender.

7. Take your sea moss gel out of the pot and add it to your blender. Mix again until homogeneous. At this stage, you can sample your cheese recipe and modify the seasonings to your preference.

8. Select your preferred mold and gently coat it with coconut oil. Next, pour your cheese blend into the mold and refrigerate until it solidifies. It typically only requires a few hours.

9. To serve, flip the bowl upside down onto a plate to release. Enjoy as a snack or starter alongside fresh vegetables or crackers. Or blend into vegan pizza!

Conclusion

For this recipe, make sure to utilize Gracilaria Sea Moss instead of Chondrus Crispus. Chondrus Crispus is too strong for this recipe and will not combine in the same way. It will also add a purple hue to your vegan cheese. Moreover, if you’re not a fan of cashews, use pine nuts in this recipe since both nuts have a creamy consistency.