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Chef Tanya’s Cheese Recipe


  • 3 cups water
  • ¾ cup agar flakes (China grass) (or a 1 oz. package)
  • 2 cups raw cashew nuts (unroasted and unsalted)
  • ½ cup lemon juice
  • 2 tbsp tahini
  • 2 tsp unrefined salt
  • ½ tsp garlic powder
  • ½ tsp onion powder


Place agar and water in a saucepan and bring to a boil, whisking occasionally. Turn the heat down and simmer for 5 minutes whisking continuously – the mixture will thicken. In a blender, grind the cashew nuts to form a powder (it shouldn’t be coarse). You may need to do it in two batches, 1 cup at a time, so that it grinds well. Put all the ground cashews back into the blender and add lemon juice, tahini, salt, garlic and onion powders. Then pour in the water-agar mixture. Blend until smooth and creamy. Pour into a parchment lined loaf pan and refrigerate until firm.

Slice and serve. Store in the refrigerator.

Serves 4-6


This recipe uses many nuts. Please keep your nut limit in mind if you are working on disease reversal.


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