It’s hard to believe these creamy melt-in-your-mouth cubes are dairy free. Keep them in the fridge until you’re ready to serve them – then eat them once they come to room temperature.
- 2 cups raw cashews, soaked in water for 8-12 hours
- ¼ cup water
- 1 tablespoon gelatin
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon cream of tartar
- After the cashews have soaked for at least 8 hours, drain them and place them in a food processor or high speed blender. Blend until mostly smooth, scraping down the sides a few times if needed.
- Add water and gelatin to a small saucepan over low heat. Stir until the gelatin has completely dissolved, then add this mixture to the blender along with the lemon juice, salt and cream of tartar. Blend until well combined and smooth.
- Pour the cashew mixture into an 8×4 parchment-lined loaf pan and refrigerate overnight or until the paneer has firmed.
- Cut the paneer into cubes or desired shape and store in the fridge until ready to serve.
This recipe is made with gelatin (make sure you’re using gelatin and not collagen). Unfortunately, gelatin melts in hot liquid so if you are adding the paneer to a recipe, you’ll want to add it at the very end right before serving.
I have yet to try a vegetarian gelatin substitute so I can’t say whether it will work or not. If I try I will be sure to update the post!