Ingredients
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1 cup (150 g) raw cashews, soaked overnight
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1 lemon, juice
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2 tablespoons (30 ml) coconut oil
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1/4 cup (60 ml) tahini
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1 tablespoon (15 ml) tamari soy sauce
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1 tablespoon (15 ml) tomato paste
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1 medium red pepper, charred, seeds and stem removed
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2 1/2 teaspoons (13 ml) salt
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1/8 teaspoon (.75 ml) cayenne
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1/4 cup (60 ml) nutritional yeast
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1 teaspoon (5 ml) garlic powder
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1 teaspoon (5 ml) onion powder
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1 1/3 cup (320 ml) water, divided
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1 tablespoon (15 ml) agar agar
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1 tablespoon (15 ml) tapioca starch
Directions
- In a blender, combine cashews, lemon juice, coconut oil, tahini, soy sauce, tomato paste, red pepper, salt, cayenne, yeast, garlic powder, onion powder, and 1/3 cup (80 ml) water; blend until smooth.
- In a pan over high heat, bring 1 cup (240 ml) water to a boil, add agar agar and whisk for one minute or until water is clear. Whisk the tapioca into the warm water for 30 seconds.
- Remove from heat and immediately add the mixture to the blender. Blend until fully incorporated.
- Working quickly, add cheese mixture to a plastic wrap lined mold, smooth the top of the mixture and cover with plastic wrap, then chill until set.
- To serve, turn the firm loaf out of the mold, slice and serve as cheese.
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