Great on crackers, in a sandwich, or melted on pizza - an easy, versatile vegan cheese!

prep time 1 hour total time 2-3 hours


  • 1/2 cup cashews

  • 1 small garlic clove

  • 1 tbsp coconut oil

  • 1/4 cup nutritional yeast

  • 1 tbsp cornstarch

  • 1/2 tsp paprika

  • 1 tsp sugar

  • Juice of 1/2 a lemon

  • 1 tsp salt

  • Pinch of pepper

  • 1/2 cup water

Agar mixture

  • 1/2 cup water

  • 1 ½ tsp agar agar powder



  1. Soak the nuts in boiling water for an hour.

  2. Drain and rinse the nuts, then add to a blender with the rest of the main ingredients.

  3. Blend until thick, smooth, and creamy.

  4. Bring the cup of water to the boil in a pan. Lower the temperature and add the agar agar, stirring continuously until the mixture has thickened up.

  5. Add the blended ingredients to the pan and stir for another minute.

  6. Pour mixture into a lightly-oiled bowl/tin to set.

  7. Leave to cool, and then set in the fridge for 1-2 hours. Turn the dish upside down, and the mini cheese wheel is ready!


  • Feel free to adjust the herbs and spices according to your personal taste - you could even add a dash of tumeric for a more yellow colour.

  • Adapted from the wonderful Buddhist Chef: