Working time: approx. 10 min. / Cooking / baking time: approx. 10 min. Rest period: approx. 8 hrs. / Difficulty level: simple / calorie p. P .: not specified
Soak the cashew nuts in salted water overnight or for about 8 hours. Drain off the salt water the next day, so that about 100 ml of water with cashew nuts remain. In addition, the soy milk, the 1/2 packet of yeast (crumbles), as well as the potato flour (or cornstarch), the agar agar (you can possibly replace it with another half El starch, I have not yet tried) and give the oil , Mix everything together with the blender until a creamy mass is produced. Then any herbs (I have used dry chives), herbal salt and the mustard. Mix everything again.
Put the mixture in a microwave and ovenproof dish. The type of shape determines the shape of the finished vegetable cheese. Make sure that the mixture has a little leeway in the form, as it rises slightly.
Preheat the oven. First, but for 3 min. At about 560 watts in the microwave. Then bake the cheese, which has already risen slightly for 5-10 minutes at 200 ° C in the oven. I did it at top / bottom heat and it was about 8 minutes until the cheese was golden yellow.
Remove the cheese from the oven and allow to cool well. Then topple the crowd and put in the refrigerator. I was already too curious after 1 hour and had to try it! He already had a good cut, but I can imagine that he will get even better after a few more hours.