- 2 cups soy milk
- 1 cup raw cashew nuts/almonds
- 300 g tofu
- ½ cup nutritional yeast
- 1 tsp fresh lemon juice
- 2 tsp onion granules
- 1 tsp unrefined salt
- ⅓ cup agar flakes
If you are using almonds, blanch them by pouring boiling water over them and waiting 2 – 5 minutes, until the skin comes off easily. Cashew nuts may be used directly or can be soaked for 2 – 3 hours in advance, depending on the kind of mixer / blender available. In a blender, blend the almonds or cashew nuts to a paste or a fine powder. Add the rest of the ingredients (except soy milk and agar flakes) and blend to obtain a well blended mixture.
Separately, mix the agar flakes and the soy milk together. Transfer this mixture to a pan, heat and bring to a boil. Turn down the heat and gently simmer for 2 minutes, stirring regularly. Transfer the soy milk mixture to the blender along with the blended mixture and process until smooth (15-20 seconds).
Immediately, pour this blended mixture into a mould. Cover and refrigerate overnight. Serve the next day.
For a unique Danish variation, add 1 tablespoon of aromatic caraway seeds or 1 tablespoon of dill to the Swiss cheese recipe.
This recipe uses many nuts. Please keep your nut limit in mind if you are working on disease reversal.