Ingredients
- 1 1/2 cups
- agar-agar (powder or flakes)2 tbsp
- raw cashews1/2 cupfinely ground
- firm tofu1/2 cupcrumbled
- 1/4 cup
- 1/4 cup
- 2 tbsp
- 1 1/2 tsp
- 1 tsp
- 1/4 tsp
- ground dill seed (optional)1/8 tsp
- wheat germ (optional)2 tbsp
Method
1
Soak the cashews in cold water for at least 4 hours or overnight to soften them, then drain and rinse thoroughly before use.
240 minutes
2
Press the firm tofu by wrapping it in a clean kitchen towel and placing a heavy object on top for 15 minutes to remove excess moisture.
15 minutes
3
Add the drained cashews, pressed tofu, tahini, nutritional yeast flakes, garlic powder, onion powder, lemon juice, salt, and a small amount of water to a high-speed blender or food processor.
3 minutes
4
Blend the mixture on high speed until completely smooth and creamy, scraping down the sides as needed and adding water one tablespoon at a time to achieve a thick, spreadable consistency.
5 minutes
5
Taste the mixture and adjust seasoning with additional salt, lemon juice, or nutritional yeast as desired.
2 minutes
6
Line a small bowl or round mold with cheesecloth or plastic wrap, then spoon the blended mixture into the mold and press it down firmly to shape it into a round form.
5 minutes
7
Fold the cheesecloth or plastic wrap over the top of the cheese, then refrigerate for at least 2 hours to allow it to firm up and the flavors to meld.
120 minutes
8
Unwrap the cheese, transfer it to a serving board, and serve chilled alongside crackers or accompaniments of your choice.