Ingredients:
– 1 1/2 cups raw cashews (soaked in water for at least 4 hours or overnight)
– 1/4 cup coconut oil, melted
– 1/4 cup nutritional yeast
– 1/4 cup water
– 2 tablespoons lemon juice
– 2 tablespoons apple cider vinegar
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon salt
– 1/2 cup dried cranberries, roughly chopped
– 1 tablespoon agar-agar powder
– 1 cup water (for the agar-agar mixture)
Instructions:
1. Prepare the Cashews:
– Drain and rinse the soaked cashews. Place them in a high-speed blender or food processor.
2. Blend the Ingredients:
– Add the melted coconut oil, nutritional yeast, 1/4 cup of water, lemon juice, apple cider vinegar, garlic powder, onion powder, and salt to the blender with the cashews.
– Blend until smooth and creamy, scraping down the sides as needed.
3. Prepare the Agar-Agar Mixture:
– In a small saucepan, combine 1 cup of water and 1 tablespoon of agar-agar powder. Bring to a boil over medium heat, stirring frequently.
– Once boiling, reduce the heat and simmer for 5 minutes, continuing to stir until the agar-agar is fully dissolved.
4. Combine and Mix:
– With the blender running on low speed, slowly pour the hot agar-agar mixture into the cashew blend. Blend until fully combined and smooth.
5. Add the Cranberries:
– Fold in the chopped dried cranberries by hand, mixing them evenly throughout the cheese mixture.
6. Mold the Cheese:
– Pour the mixture into a cheese mold, silicone mold, or a small, lightly oiled bowl.
– Smooth the top with a spatula and tap the mold on the counter to remove any air bubbles.
7. Set the Cheese:
– Refrigerate the cheese for at least 2-4 hours, or until it is firm and set.
8. Unmold and Serve:
– Once the cheese is set, carefully remove it from the mold.
– Serve with crackers, bread, or fruit.
