Ease of Preparation: Medium
Yield: 6 servings
Ingredients:
- 1 cup (150 g) raw cashews, soaked overnight, drained
- 1 lemon, juice
- 2 tablespoons (30 ml) coconut oil
- ¼ cup (60 ml) tahini
- 1 tablespoon (15 ml) tamari soy sauce
- 1 tablespoon (15 ml) tomato paste
- 1 medium red pepper, charred, seeds and stem removed
- 2 ½ teaspoons (12.5 ml) salt
- 1/8 teaspoon (.75 ml) cayenne
- ¼ cup (60 ml) nutritional yeast
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) onion powder
- 1 1/3 cup (320 ml) water, divided
- 1 tablespoon (15 ml) agar agar
- 1 tablespoon (15 ml) tapioca starch, dissolved in 1 tablespoon (15 ml) cold water
Method:
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 1 minute or until water is clear.
Now whisk the tapioca-water slurry into the boiling water for 30 seconds.
Remove from heat and immediately add the mixture to the other ingredients in the blender. Blend on high speed until fully incorporated and smooth.
Line a mold (such as a deep, round ramekin) with plastic wrap.
While still warm, scrape the mixture into the mold, smoothing the top and covering with plastic wrap.
Refrigerate until set, about 2 hours up to overnight.
To serve, turn the firm loaf out of the mold, slice and serve as cheese.
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