1 tbsp garlic powder or garlic granules - This cheese is pretty garlicy. Adjust as necessary.
1 tsp sea salt
1.5 cups unsweetened almond milk
½ cup agar flakes
¼ cup coconut oil
1 tbsp lemon juice
any other fresh or dried herbs you like: basil, chives, dill, oregano...
If you like nutritional yeast feel free to add up to ¼ cup of it when you mix in the other seasonings in step 2.
Instructions
Place the cashews in a food processor. Pulse until very finely chopped, but not a paste.
Add the onion, garlic powder, and any other fresh or dried herbs (optional). Pulse a few times to mix it in.
Heat the coconut oil, agar flakes, and almond milk in a large sauce pan over high heat until bubbling around the edges. Turn the heat down to low and simmer for 10 minutes, stirring occasionally until all the agar flakes have dissolved.
While the food processor is running, slowly pour the almond milk mixture in through the feeding tube on the top. Blend for 1 minute until well mixed, scraping down the sides if necessary.
Add the lemon juice and blend for another minute to combine.
Pour into 2 small, round, pyrex containers, cover, and place in the fridge for 5 hours or overnight.
For Shredded Cheese: Just grate the block of cheese when you remove it from the fridge.
This cheese can be stored in a sealed container in the fridge for up to 4 days.