Ingredients

• 1 cup Cashews soaked overnight if not using a high-powered blender like a VitaMix
• 1 cup Water
• 1 tsp Salt
• 1/4 cup Refined Coconut Oil
• 1/2 tsp Onion Powder
• 2 Tbsp Nutritional Yeast
• 1 1/2 tsp Agar Agar
• 1/4 cup Tapioca Flour
• 1 Tbsp white vinegar
• 1 Tbsp Tomato Paste optional, for color (used in cheese in photo)

Instructions

1. Lightly grease your cheese mold (used for the cheese in picture: a 2-cup round plastic to-go container). Alternatively, use a springform pan or line a bowl with plastic wrap.
2. Combine all ingredients (except vinegar) in a blender and blend until smooth and creamy.
3. Transfer to a saucepan and heat over medium-low heat. Whisk or stir with a spatula continuously.
4. When the mixture begins to thicken (pulls away from the saucepan), stir in the vinegar. Remove from heat immediately.
5. Transfer the mixture to your mold of choice and refrigerate, uncovered, for 7-8 hours or overnight. This lets the top form a rind.
6. In the morning, remove your cheese from the mold (loosen the sides with a thin metal spatula or knife if needed), place it upside-down on a plate and refrigerate uncovered for 4-6 hours. This will expose the other sides to the cold refrigerator air and form a firmer exterior.
7. Store in an airtight container in the refrigerator.