Ingredients
- 1/2 c + 2 T raw cashews
- 1/4 c nutritional yeast
- 1 t onion powder
- 1 t sea salt
- 1/2 t garlic powder
- 1 + 3/4 c unsweetened soy milk
- 1/2 c agar flakes (or 8 t agar powder)
- 1/4 c canola oil
- 2 T yellow or white miso
- 1 T fresh lemon juice
- 3 t white truffle oil (optional)
- chopped chives (optional)
Directions
Lightly oil 3-4 small ramekins. Using the pulse button, finely grind the cashews in a food processor (do not allow the cashews to turn into a paste). Add the nutritional yeast, onion powder, sat, and garlic powder. Pulse 3 more times to blend in the spices.Combine the soy milk, agar, and oil in a heavy medium saucepan. Bring to a simmer over high heat. Decrease the heat to medium low. Cover and simmer for 10 minutes, stirring occasionally, or until the agar is dissolved. With the food processor running, gradually pour the milk mixture through the feed tube and into the cashew mixture. Blend for 2 minutes, or until the mixture is very smooth and creamy. Blend in the miso, lemon juice, and truffle oil and chopped chives, if using.
Transfer the cheese to a container, cover and refrigerate until very firm, about 4 hours. Once firm, can be sliced, grated, or melted. Can be used as melted cheese without refrigerating.