- 2 cups soymilk
- 1/3 cup agar flakes
- 1 cup raw cashews/almonds
- 300 gm tofu
- ½ cup nutritional yeast
- 1 tsp fresh lemon juice
- 2 tsp onion granules
- 1 tsp salt
If you are using almonds, blanche them by pouring boiling water over them and waiting 2 – 5 minutes till the skin easily comes off. Cashews may be used directly or can be soaked a bit in advance depending on the kind of mixer / blender available. The almonds or cashews should be made into a paste in the blender or at least be finely ground into a powder. All the other ingredients (except soymilk and agar flakes) should be mixed in with the nuts now to get a well blended mixture.
Separately mix the agar flakes and the soya milk. Put the mixture on the fire and bring to a boil. Turn down flame and gently simmer for 2 minutes, stirring regularly. Put soymilk mixture in blender with remaining ingredients and process until smooth (15-20 seconds).
Immediately pour mixture into mould. Cover and refrigerate overnight. Serve the next day.
For a unique Danish variation, add 1 tbsp of aromatic caraway seeds or 1 tbsp dill to the Swiss cheese recipe.