Vegan Cashew Cheddar Cheese

1/2 C + 2 T raw cashews
1/4 C nutritional yeast
1 t onion powder
1 t salt
1/2 t garlic powder
Pinch white pepper
1-3/4 C plain, unsweetened soymilk
1 oz agar flakes
1/4 C light olive oil
2 T yellow miso
1 T lemon juice

Grind the cashews in a food processor, but do not overprocess. They should be fine, but not a paste. Add the nutritional yeast, onion powder, salt, garlic powder, and white pepper. Pulse a few times to combine.

Combine soymilk, agar, and oil in a saucepan. Bring to a simmer over high heat. Decrease the heat to medium-low, cover, and simmer, stirring occasionally, for 10 minutes, until agar is dissolved. With the food processor running, gradually pour the hot soymilk mixture through the feed tube and into the cashew mixture. Blend for 2 minutes, or until very smooth and creamy, and then blend in the miso and lemon juice.

Transfer cheese to a container, cover, and refrigerate until very firm (about 4 hours). Once it’s firm, you can slice it, grate it, or reheat it to melt it.

Make 2 cups.