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