Dairy Free Spicy Cheese
- 1 cup raw cashews, Brazil, pine, or macadamia nuts
- 1-2 cloves garlic
- ¼ - ½ tsp. garlic powder
- ¼ cup lemon juice
- 2-3 tbsp. nutritional yeast
- ½ tsp. sea salt
- 1 tbsp coconut oil
- 1 cup water, plus 2 tbsps.
- 2 tsp agar powder available from the company Alive. Can be substituted with agar flakes. Use 2 tbsps. if using flakes
Directions:
- Soak nuts in cool water for approx. 12 hours
- Drain & rinse nuts well and add to a blender. Preferably use a high-speed blender
- Add garlic, garlic powder, lemon juice, nutritional yeast, salt and coconut oil.
- Add the water and agar powder to a saucepan, stir until mixed well. Bring to a boil, stirring continuously and let it boil for one minute. Remove from the heat and let it cool for a few minutes.
- Add to the blender and process until very creamy and smooth.
- Taste and adjust the seasoning as needed.
- Scoop the cheese into a mold or container.
- Place in the refrigerator to set in for at least 6 hours, preferably 12. The longer it sits in the fridge the more it will firm up.
- You can coat the cheese with chopped herbs if desired.
Ø This cheese is easily sliceable. Enjoy chilled or grilled with vegetables, crackers or use your imagination.