Vegan Swiss Cheese

By KeyIngredient

Ingredients

• 1/2 cup water
• 1/2 cup cashews, soaked 2+ hours
• 1/4 cup nutritional yeast
• 3 Tbsp lemon juice
• 2 Tbsp tahini
• 2 tsp Dijon mustard
• 1/4 tsp sea salt
• 1/2 tsp garlic powder
• 1 Tbsp dried onion flakes
• 1/4 tsp ground dill weed
• 1 cup water
• 5 Tbsp agar flakes or 1 1/2 Tbsp agar powder

Details

Servings 1
Adapted from nouveauraw.com

Preparation

Step 1

Preparation:

Set aside a 3 cup storage container, or the mold of your choice. This will be the mold for the cheese.
In a blender add; water, cashews, nutritional yeast, lemon juice, tahini, mustard, salt, garlic, onion flakes, garlic powder and dill. Blend until the mix is completely smooth. Stop occasionally to test for grittiness. It can take 1-3 minutes, depending on the blender.
In a small sauce pan bring 1 cup of water to boil. Slowly add the agar stirring with whisk. Reduce the heat and simmer, whisking often, for 5 to 10 minutes, or until completely dissolved.
Start the blender and create a vortex. Slowly pour a little into blender, be careful not to splatter yourself. Working quickly. Scrape the sides. Process until completely smooth, scraping down the sides of the blender jar as necessary.
Pour into container and cool uncovered in the refrigerator.
When completely cool, cover and chill several hours. To serve, turn out of the container and slice.
Store covered in refrigerator. Will keep 5 to 7 days.
To make the “swiss holes” I used a drinking straw and poked it in at different angles.