Ingredients:

• 1½ cups Water
• 1/3 cup Agar Flakes (see our Product List)
• ½ cup Raw Cashews
• 1/3 cup Blanched Almonds
• 1 Tablespoon Vegetable Oil
• 1/3 cup Rice, Soy, or Oat Milk
• 1/3 cup Nutritional Yeast Flakes (see our Product List)
• 3 Tablespoons Lemon Juice
• 1 Tablespoon Light or Mellow Miso
• 1 Tablespoon Prepared Dijon Mustard
• 1 Tablespoon Onion Powder
• ¾ teaspoon Garlic Powder
• ¼ teaspoon Sea Salt

Directions: Place the water and agar flakes in a small saucepan, and simmer over low heat to thoroughly dissolve the agar flakes. Meanwhile, place the cashews, almonds, and oil in a blender and process for 1-2 minutes, until a smooth paste forms. Scrape down the sides, add the remaining ingredients, and process for 1 minute. After the agar mixture has simmered for 5 minutes, add it to the blender, and process for an additional 2 minutes. Lightly oil a 3-cup mold, plastic container, or small loaf pan. Pour the cheese mixture into the mold, cover, and chill overnight. Un-mold the cheese and use sliced or shredded in place of commercially made cheese in your favorite recipes, or enjoy with crackers, breads, or fruit. Store in an airtight container in the refrigerator for 7-10 days.

Comments (2)

	1. 14-12-2008 06:46
	Just one question, What can I use in place of Miso? I do not like to use fomented products.

Ozzie

	2. 15-12-2008 15:37
	Try substituting 1 teaspoon soy sauce, though that is also fermented I think? The main thing the miso adds is flavor and salt, so you can play around with adjusting the salt if nothing else.

Alisa

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