clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon


Kick your dairy cheese habit to the curb with the satisfying (and sliceable!) plant-based cheese that’s easy to whip up in your own kitchen. Play around with the add-ins to create your own “cheese house” speciality!




  • 1-ounce agar flakes or powder
  • 3 cups water
  • 2 cups raw cashews, ground into a fine powder
  • 3 Tbsp. fresh lemon juice
  • 1/2 Tbsp. olive oil
  • 1/41/2 tsp. Liquid Smoke
  • 1/4 cup nutritional yeast
  • 1 1/2 tsp. salt
  • 1/2 tsp. onion flakes or powder
  • 1/2 tsp garlic powder
  • ~1 cup quick, oil-free pesto (recipe follows)

Quick Oil-free Pesto

  • 2 cups fresh basil leaves
  • 2 cloves garlic, peeled and roughly chopped
  • dash ground black pepper


Make the pesto

  1. In a food processor, pulse the basil, garlic and pepper until finely chopped. Remove from processor and set aside.

Make the cheez

  1. Clean and dry the bowl of the food processor and grind the cashews. Either lightly oil a 9-inch x 5-inch loaf pan or use medium-sized ramekins to get round cheezes. One loaf pan is perfect for this recipe, but if you go smaller, you will need more than one pan or dish.
  2. In a medium-sized sauce pan, bring the 3 cups of water and agar flakes to a boil and keep the mixture at a nice, rolling boil for 5 minutes, whisking often. Meanwhile, add the remaining cheez ingredients – but not the pesto or the water/agar – to the food processor. Process until everything is combined and you have a thick paste. When the agar mixture has boiled for 5 minutes, remove from the heat and immediately whisk in the cashew mixture. It will start off rather chunky, but will melt into the agar. Once it’s all whisked and smooth, quickly dump in the pesto and stir only one or two times. You don’t want to fully incorporate the pesto – you’re looking for streaks and lumps.
  3. Quickly pour the cheez into the prepared pan(s) or dish(es). Pop into the ‘frige and allow to firm up. Once the cheez is firm, you can remove it from the pan(s) by running a knife around the edges.


  • Serve sliced or use in quesadillas or grilled sandwiches.


  • Serving Size: 8
  • Calories: 467
  • Sugar: 2
  • Sodium: 456
  • Fat: 44
  • Saturated Fat: 7
  • Unsaturated Fat: 36
  • Trans Fat: 0
  • Carbohydrates: 15
  • Protein: 8
  • Cholesterol: 0