Vegan Cheese

In an effort to still enjoy cheese and also be more health conscious, my family has started making cheeses from non-dairy ingredients.  These vegan substitutes are just as tasty as dairy cheese and work just as well on sandwiches, crackers, and salads.

Prepare

Lightly oil a small plastic or glass dish capable of holding 2-3 cups.

Ingredients

3/4C black olives, sliced
3t paprika
1/2C chopped raw cashews
1/4C nutritional yeast flakes
2t onion powder
1t salt
1/4t garlic powder
1/4t dry mustard
1 1/2C water
1 1/2T agar powder (available from local health food store)
3T lemon juice
2T sesame tahini

Directions

Place all dry ingredients in a blender.  In a medium sauce pan, combine water and agar powder until dissolved.  Bring to a boil over medium-high heat and then reduce heat.  Stirring constantly, continue to cook until the sauce is thickened, about 5 to 10 minutes.  Pour liquid from pan into blender.  Add tahini and lemon juice.  Blend until smooth.  Pour into the container and stir in the olives.  Cheese will firm quickly and be ready to eat in a couple of hours.  Store in the refrigerator.

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Note:  This recipe is from The Uncheese Cookbook.