As it is made exclusively with products of vegetable origin , the cashew ‘cheese’ has no cholesterol, lactose and animal proteins, being a good option for: Individuals with high cholesterol; Diabetics; Lactose intolerant; Intolerant to milk proteins. Find out what's special about cashew ‘cheese’ ingredients Cashew: dried fruit rich in fiber, monounsaturated fatty acids, vitamins A, C, E and K, and in minerals such as phosphorus, iron, sodium and potassium. Nutritional yeast : it has the advantage of being enriched with vitamin B12, which is usually low in individuals who do not eat food of animal origins. Recipe Ingredients ½ cup of tea (240 mL) of cashews 1,5 cup of tea of water 1 tablespoon of lemon juice 1 dessert spoon of agar-agar 1 dessert spoon of nutritional yeast Salt, pepper and nutmeg at taste Preparation Soak the cashews for about 4 hours; Remove the cashews to a bowl and add ½ cup of tea of water; Add the nutritional yeast, lemon juice and spices to taste; Grind everything with a hand blender; In a saucepan, heat 1 cup of tea of water and the agar-agar, stir well and bring to the heat. When it boils, count 8 minutes, stirring constantly; Remove from the stove and mix with the cashew sauce. Mix very well; Place the mixture in a glass container and let it cool. Store in the refrigerator; Unmold the 'cheese', decorate to taste and serve! Preparation time: 30 minutes Quantity: 10 people Nutritional information Per 'cheese' (300 g) Per slice (30 g) Energy (kcal) 412 41,2 Proteins (g) 15 1,5 Carbohydrates (g) 14,7 1,5 Lipids (g) 32,7 3,3 Fibre (g) 4,6 0,5 Author : Cátia Calisto Meet the Nutrition team of Hospital da Luz network .
