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Cashew Cheese

This ‘cheese’ is super versatile. It’s great spread on crackers or bread. You can also slice it.  I love it spread on a slice of my ‘No Need to Knead Bread’ topped with mung beans and sliced tomatoes. 


1 Cup cashew nuts, soaked

½ teaspoon mustard

2 cups water

1 teaspoon garlic granules

Sprinkling of turmeric

8 Tablespoons nutritional yeast

1 teaspoon salt

1 teaspoon agar powder


Keep 1 cup of water and the agar powder to one side.  In a blender, whizz together the rest of the ingredients. In a saucepan, bring the remaining cup of water to the boil.  Add the agar powder, reduce the heat to a simmer, stirring continuously for a minute. Remove from the heat, add to the blender and whizz together.  Pour into ramekins and pop in the fridge to set.

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