VARIATIONS: For a plain cheese omit the herbs and add 1 teaspoon of mustard powder. For extra flavour (and colour) coat your cheese in your favourite spices – paprika, rosemary and turmeric all add gorgeous colour and taste.
½ cup cashews
3 teaspoons fresh herbs e.g. basil, oregano, thyme
½ teaspoon salt
½ teaspoon cornflour
½ garlic clove
3 Tablespoons savoury yeast
1 Tablespoon lemon juice or apple cider vinegar
1 teaspoon maple syrup
1 cup water, divided in two
1½ teaspoons agar agar powder
oil, to brush the ramekin
Soak cashews for 1 hour in hot water.
If using herbs, finely chop basil, oregano and thyme. You can either add these herbs with the other ingredients in the next step (it will give your cheese a green tint), or wait until step 6.
Drain cashews and place in a blender along with garlic, salt, cornflour, savoury yeast, lemon juice, maple syrup and ½cup water.
Process for 1 minute and set aside.
In a saucepan combine ½cup water and agar agar powder. Add cashew cream and bring to the boil for 3-4 minutes, stirring constantly.
Add chopped herbs (if not already done) and mix.
Pour into lightly-oiled ramekins (or whatever container shape you want the cheese to take) and refrigerate at least 2 hours.