Sliceable, Grateable, Meltable Mozzarella Cashew Cheese!

Ingredients (makes one block of cheese):

• 1 Cup water
• 1 Cup non-dairy milk
• 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
• 4 teaspoons agar agar powder
• 1 teaspoon coconut oil
• 1 teaspoon sea salt
• 1 teaspoon rice vinegar
• 1 teaspoon garlic powder
• Optional: 1 teaspoon liquid smoke

Directions:

1. 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.
2. In your blender add your drained soaked cashews, nutritional yeast, tahini, sea salt, rice vinegar, garlic powder, and blend until the cashews start to break up.  Slowly pour your agar agar mixture into your blender and blend until smooth and creamy.
3. 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). 
4. I topped my finished cheese with freshly cracked pepper.  Serve over crackers, with fresh tomatoes and pesto, grate & melt on your favorite meals, the possibilities are now endless!

5. Enjoy eating whole!

What’s a gal to do when she’s out of vegan gluten-free bread but just HAS to test out her homemade cheese?  Um, well, we make a grilled cheese out of waffles!  Mmm just look at that gooey melted cheese!