1 cup (150g) Raw Cashew Nuts
1/3 cup (80ml) Water
5 Tbsp Lemon Juice (Freshly Squeezed)
2 Tbsp Coconut Oil
1/4 cup (60g) Tahini unhulled
1/2 Medium Carrot, peeled & sliced (~30g)
2 and 1/2 tsp Salt
1/4 tsp Paprika
1/8 tsp Cayenne Pepper
1 Tbsp Dijon Mustard
1/4 cup Nutritional Yeast
1 tsp Garlic Powder (or flakes)
1 cup (240ml) Water
1 Tbsp Agar Agar Powder (not flakes)
Add the cashews, 1/3 cup water, lemon juice, coconut oil, tahini, carrot, salt, paprika, cayenne, dijon mustard, nutritional yeast and garlic powder to the blender and blend until very smooth. Leave the mix in the blender and set aside.
Add 1 cup of water and the agar agar powder to a saucepan and heat, stirring regularly until boiling. Boil it for 1 minute (time it), stirring regularly and after 1 minute remove it from the heat and pour it into the blender on top of the cheese mix.
Blend until smooth.
Moving quickly, as it will start setting up very fast, pour the mix out into a round dish sprayed with non-stick spray.
Refrigerate until set. To remove from the bowl, turn upside down onto a plate.