Vegan Paneer Indian Recipe

Vegan Paneer Indian Recipe

Ingredients

• 2 tablespoons raw cashews
• 2 tablespoons nondairy yogurt or Rejuvelac
• 1/4 teaspoon salt
• 1/8 teaspoon Indian black salt
• 2 teaspoons nutritional yeast
• 1 to 2 teaspoons lemon juice
• 2 teaspoons safflower oil
• 2 teaspoons cornstarch or other starch
• 1 teaspoon white flour (optional)
• 1 tablespoon water, or more, if needed

Method

1. Soak the almonds and cashews in water overnight or 24 hours
2. Drain the water
3. If using raw unpeeled almonds, blanch the soaked almonds in boiling water for 1 minute
4. Then wash in cold water
5. The skin will crinkle
6. Squeeze lightly from one end
7. The almonds should shoot out from the other end
8. Peel all the almonds and keep aside
9. In a blender, combine the almonds, cashews, yogurt, salt, kala namak, nutritional yeast, lemon juice, oil, cornstarch, and flour, if using
10. Blend until all the almonds are blended well but are not a very smooth cream
11. Add 1 tablespoon water (or more if needed) during blending
12. Use as little water as possible
13. Too much moisture will add to the baking time
14. Drop the mixture onto parchment-lined glass dish or stoneware dish
15. Spread the mixture to make a 6-to 7-inch square about 1/4-inch thick
16. Preheat the oven to 225°F
17. Bake for 55 minutes or until the top is set
18. The cheese should be lightly golden on the edges
19. Slice the slab into 3/4 inch squares and separate them to have at least a half inch between each
20. Preheat the oven to 300°F and bake for another 10 to 20 minutes depending on the moisture content
21. The exterior should be slightly golden and the center of the cubes should be somewhat creamy but set
22. Cool completely and use, or refrigerate in an airtight container for up to 3 days

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