Step 1

Soak Cashews:

Step 1

• Place the cashews in a bowl.

Step 2

• Pour 120ml boiling water over the cashews.

Step 3

• Set aside and let soak for at least 1 hour.

Step 4

2. Soak Psyllium Husk:

Step 1

• In a separate small bowl, combine 1 tsp psyllium husk with 3 tbsp cold water.

Step 2

• Stir well and set aside to thicken.

Step 3

3. Dissolve Agar Agar:

Step 1

• In a small saucepan, dissolve 1 tbsp agar agar in 100ml boiling water.

Step 2

• Stir until completely dissolved and set aside.

Step 3

4. Blend Cashews:

Step 1

• After 1h Add the soaked cashews and soaking water to a blender.

Step 2

• Blend until smooth.

Step 3

o Strain the mixture to separate the cashew milk from any remaining

Step 4

solids.

Step 5

5. Combine Ingredients:

Step 1

• Pour the cashew milk back into the blender.

Step 2

• Add the thickened psyllium husk mixture, dissolved agar agar, 2 tbsp coconut oil, 2 tbsp nutritional yeast, 1/2 tsp salt, and 1 tsp agave syrup.

Step 3

• Optionally, add 1/2 tsp apple cider vinegar, garlic powder, and miso paste for extra flavour.

Step 4

• Blend until smooth.

Step 5

6. Cook the Mixture:

Step 1

o Pour the blended mixture into a pot and place it on medium heat.

Step 2

• Whisk continuously until the mixture thickens, about 5-7 minutes.

Step 3

7. Set the Cheese:

Step 1

• Pour the thickened mixture into a bowl or container.

Step 2

• Smooth the top and let it cool to room temperature.

Step 3

• Cover and refrigerate overnight to allow the cheese to set.

Step 4

8. Serve:

Step 1

• Once set, the vegan cheese is ready to be sliced or spread as desired. Enjoy!