Yegan Cheese Recipe

Soak cashews

Place 2 cups raw cashews in a bowl and cover with several inches of water. Soak at room temperature for 4–8 hours or in warm water for 1 hour until very soft. Drain and rinse thoroughly.

Combine the soaked and drained cashews, 1 cup filtered water, 1 cup full-fat coconut milk, 2 tablespoons melted refined coconut oil, 4 tablespoons nutritional yeast, 3 tablespoons lemon juice, 1 tablespoon apple cider vinegar, 1 tablespoon white or yellow miso paste, 2 teaspoons sea salt, 1 teaspoon garlic powder, and 1 teaspoon onion powder in a high-speed blender.

Blend on high until completely smooth and silky, stopping to scrape down the sides as needed. The mixture should be thick but pourable—about the consistency of heavy cream. Taste and adjust salt, acid (lemon or vinegar), or nutritional yeast for cheesiness.

In a small saucepan, whisk 2 teaspoons agar agar powder into 1 cup cold water until evenly distributed. Let sit 2–3 minutes to hydrate.

Place the saucepan over medium heat and bring to a simmer, whisking constantly. Continue to simmer gently for 3–4 minutes until the agar is fully dissolved and slightly thickened. Do not boil vigorously; keep at a gentle simmer so the agar activates.

With the blender running on low, slowly pour the hot agar mixture into the cashew-cheese mixture through the blender lid opening. Blend for 20–30 seconds to fully emulsify the agar into the cheese base. Work quickly — agar begins to set as it cools.

Lightly oil the inside of a small round cheese mold, ramekin, or silicone mold with ~1 teaspoon olive oil to help with release. You can line with plastic wrap for easier removal if desired.

Pour the blended cheese mixture into the prepared mold, smoothing the top with a spatula. If using herbs, fold half of the chopped herbs into the mixture before pouring and reserve the rest for topping.

Sprinkle remaining herbs on top and dust lightly with smoked paprika if using. Tap the mold gently to remove air bubbles.

Let cool briefly at room temperature (15–20 minutes) until it begins to thicken, then cover and refrigerate for at least 3–4 hours, preferably overnight, until fully set and sliceable.

To unmold, run a thin knife around the edge and invert onto a plate, or lift out using plastic wrap. If the cheese is very firm, let sit at room temperature 10–20 minutes before slicing for best texture and flavor.

Serve on crackers, in sandwiches, or crumble over salads. Store in an airtight container in the refrigerator for up to 7 days, or freeze for up to 1 month (best used within 2–3 weeks). Thaw in the refrigerator and re-chill before serving.

Notes: If you prefer a tangier, more aged flavor, add 1–2 teaspoons apple cider vinegar or 1/2 teaspoon probiotic powder and ferment the blended base at 80–90°F (27–32°C) for 12–24 hours before setting with agar (then refrigerate to stop fermentation). Agar sets firm and warm; if you want a softer spreadable cheese use 1 1/4 teaspoons agar instead and reduce chilling time.