Chef Tanya’s Cheese Recipe


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


Place agar and water in a saucepan and bring to a boil, whisking occasionally. Turn to simmer for 5 minutes and continue to whisk; the mixture will thicken. Grind cashews in a blender 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 in the blender and add the lemon juice, tahini, salt, garlic and onion powders. Then pour in the water-agar mixture. Blend until smooth and creamy. Pour into a greased loaf pan and refrigerate until firm.

Slice and serve. Store in refrigerator.

Serves 4-6