1 Cup raw cashews, just covered in a bowl of water and soaked for at least 4 hours (then drain)
1/4 Cup nutritional yeast
3 Tablespoons tahini
2 Tablespoons miso
1 Tablespoon lemon juice
4 teaspoons agar agar powder
2-3 jalapeno peppers, diced
1 teaspoon coconut oil
1 teaspoon sea salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon liquid smoke
1/2 teaspoon turmeric (for color)
1/4 teaspoon smoked paprika
In a medium sauce pan on medium-high heat, bring your water, non-dairy milk, agar agar, and coconut oil to a boil. Reduce the heat to low and simmer for 8-10 minutes, continuously whisking.
In your blender add your drained soaked cashews, nutritional yeast, tahini, miso, lemon juice, jalapeno peppers, sea salt, garlic powder, onion powder, liquid smoke, turmeric, paprika, and blend until the cashews start to break up. Slowly pour your agar agar mixture into your blender and blend until smooth and creamy.
Grease your cheese container (I used saran wrap and greased it then placed it in my glass dish, to be sure my cheese had a fool-proof exit strategy). Carefully pour your cheese mixture into your dish and pop it in the fridge for at least 4-6 hours (I left mine in overnight).
Serve over crackers, grate & melt on your favorite meals, the possibilities are now endless!