Ingredients:

1 cup overnight soaked cashews

½ cup tapioca starch

½ cup coconut oil

4-6 tbsp agar agar

I tbsp nutritional yeast

1-2 tbsp lemon juice

3-4 tbsp salt

2 tbsp pizza or pasta seasoning

1 tbsp crushed black pepper

Method:

Take a blender or food processor and add all ingredients. Blend until smooth and creamy. This can take up to 3-5 minutes.

Transfer the mixture in a bowl and add 1 cup of boiling water. Adjust the consistency as per your choice.

Pour the cheese mixture in a saucepan and heat it at medium level. You must keep whisking the cheese consistently for 1-2 minutes. The cheese will start thickening up.

You can have it hot also with potato wedges or garlic bread.

If you want harder and firm cheese then keep it in a greased container or bowl. Using spatula, smooth the surface and remove all the air bubbles. Leave the cheese in refrigerator for some hours so that it sets completely.

Your vegan cheese is ready to grab. Use it over pasta, pizza, or have it with falafel rolls. This cheese tastes amazing. You can have it when it is hot, or you can have it when it’s cold. It totally depends on you. You can slice it or grate it. It is meltable and delectable. Must Try!

Notes

You can keep this cheese for up to 2 weeks in an airtight container in the fridge.

It’s important to soak the cashews. If you don’t want to soak them overnight, then soak them in hot water for an hour.

Agar agar is derived from seaweed and is a great replacement of gelatin.

For tapioca starch, you can also grind tapioca at home and use it.