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alt="an open-faced sandwich with two slices of non-dairy cheese, lettuce, and red onion. A few cherry tomatoes and some fresh basil on the side."
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Non-Dairy Cheese

A full-flavored, sliceable non-dairy cheese.
Author Dea Zoffmann

Ingredients

  • 1/2 cup (125 ml) raw cashew nuts or cooked cauliflower or a mix. See my suggestion above
  • 1/4 cup (4 tablespoons) nutritional yeast
  • 3/4 teaspoon pink Himalayan salt or sea salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 400 ml water
  • 1 1/2 tablespoons powdered agar-agar
  • 1/4 cup fresh lemon juice
  • 1 tablespoon Dijon mustard

Instructions

  • Blend the cashew nuts with the nutritional yeast, salt, onion powder and garlic powder in a blender until you get a fine flour. Leave the flour in the blender while you move on to the next step.
  • Add the water to a small saucepan and whisk in the agar-agar powder. Bring to a gentle boil and cook, continuously whisking, for 5-8 minutes. You will know it’s ready when it turns translucent.
  • Add the agar-agar water to the blender along with the cooked cauliflower, if using. Add the mustard and lemon juice as well, then blend it all together until the mixture is completely smooth.
  • Pour into a container (see suggestion below), cover with a lid and refrigerate until set, a few hours. I use a rectangular glass container measuring 6 1/2 x 4 1/2 inches (17 x 11 cm) which has a snap-on lid.
  • The “cheese” will keep for about a week, refrigerated. Freezing doesn't work that well because it becomes quite soggy once it is defrosted.