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Ingredients
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Base (cashew almond blend)
Creaminess and texture
Seasoning & umami
Culturing (optional, for tang)
Setting & garnish
Method
Base (cashew almond blend)
Soak nuts
Place the cashews and almonds in a bowl and cover with 2 cups of warm water. Soak for at least 2 hours or up to 6 hours (or overnight in the refrigerator). If short on time, pour boiling water over the nuts and soak 30–60 minutes until soft.
Drain and rinse
Drain the soaked nuts and rinse under cold water. Reserve 1/4 cup of the soaking liquid if you used a short soak and want extra creaminess.
Blend base
Add drained nuts, 1/2 cup water, lemon juice, and apple cider vinegar to a high-speed blender. Blend on high until completely smooth and creamy, scraping down the sides as needed (about 1–2 minutes). The mixture should be lump-free.
Creaminess and texture
To the blended nut mixture add the coconut milk, melted coconut oil, nutritional yeast, and arrowroot powder. Blend again until fully emulsified and silky (30–60 seconds). The arrowroot will help thicken when heated.
Seasoning & umami
Add sea salt, garlic powder, onion powder, miso paste, ground mustard, and turmeric to the blender. Blend briefly to incorporate and taste. Adjust salt, acid (lemon juice/vinegar), or nutritional yeast to reach a pleasant cheesy, savory flavor.
Culturing (optional, for tang)
If you want a tangier, cultured cheese: stir the probiotic powder into the blended mixture off heat, or mix 2–3 tablespoons of reserved aquafaba in place of probiotic. Transfer the mixture to a warm place (about 75–85°F / 24–29°C) and let sit covered for 6–12 hours until slightly tangy. Refrigerate afterwards to slow fermentation. Skip this step if not culturing.
Setting & garnish
Bloom agar
In a small saucepan, sprinkle the agar agar powder over 1/2 cup cold water and let sit 2–3 minutes to bloom.
Cook and combine
Bring the bloomed agar mixture to a simmer over medium heat, whisking constantly for 2–3 minutes until agar is fully dissolved. Reduce heat to low and slowly whisk 1/2 cup of the warm agar mixture into the blended nut-cheese base (or pour the nut base into the saucepan and warm gently). Heat the combined mixture for 1–2 minutes without boiling, whisking constantly, until it thickens slightly. Do not overheat; maintain a gentle simmer to activate the arrowroot and agar.
Mold and chill
Pour the warm cheese into a lightly oiled small loaf pan or cheese mold (about 6x3 inches) and smooth the top. Sprinkle chopped chives or smoked paprika on top if desired. Let cool to room temperature (15–20 minutes), then transfer to the refrigerator and chill for at least 3 hours, preferably overnight, until firm.
Serve
Run a thin knife around the edges and invert or unmold the cheese onto a plate. Slice, spread, or cube and serve chilled. Keeps in an airtight container in the refrigerator for up to 7 days or frozen for up to 2 months.