Sliceable cashew "cheese" recipe
 You can slice and even grate this vegan cheese alternative that's made with cashews. Perfect for sandwiches or crackers. You can use a well-oiled glass bowl, muffin tin or silicone mould to make this recipe. 100g/3½oz unsalted cashewsoil for greasing, such as sunflower or olive400ml/14fl oz milk alternative, such as cashew or soya2 tbsp nutritional yeast1 tsp garlic granuleslarge pinch salt14g/½oz agar-agar powder (also know as vegetarian 'gelatin') 100g/3½oz unsalted cashews oil for greasing, such as sunflower or olive 400ml/14fl oz milk alternative, such as cashew or soya 2 tbsp nutritional yeast 1 tsp garlic granules large pinch salt 14g/½oz agar-agar powder (also know as vegetarian 'gelatin') 1 tsp dried herbs1 tsp smoked paprika1 tsp garlic powder 1 tsp dried herbs 1 tsp smoked paprika 1 tsp garlic powder Method Soak the cashews in a bowl of water covered with a clean tea towel for at least 2 hours. Oil your chosen mould/s.Drain the cashews and tip into a blender or food processor. Add a quarter of the milk substitute and blend until smooth. Pour into a large saucepan with the remaining “milk”. Stir in the nutritional yeast and salt. Add optional seasonings, such as dried herbs, smoked paprika or garlic powder now. Stir in the agar-agar and bring to the boil, while stirring. Once boiling, reduce the heat to low and simmer, constantly stirring, for 6 minutes.Pour into the mould/s immediately and leave for 10 minutes. Cover with a clean tea towel and refrigerate for 2 hours before using. Store in the freezer, in an air-tight container, if you want to be able to grate it. Soak the cashews in a bowl of water covered with a clean tea towel for at least 2 hours. Soak the cashews in a bowl of water covered with a clean tea towel for at least 2 hours. Oil your chosen mould/s. Oil your chosen mould/s. Drain the cashews and tip into a blender or food processor. Add a quarter of the milk substitute and blend until smooth. Pour into a large saucepan with the remaining “milk”. Drain the cashews and tip into a blender or food processor. Add a quarter of the milk substitute and blend until smooth. Pour into a large saucepan with the remaining “milk”. Stir in the nutritional yeast and salt. Add optional seasonings, such as dried herbs, smoked paprika or garlic powder now. Stir in the agar-agar and bring to the boil, while stirring. Once boiling, reduce the heat to low and simmer, constantly stirring, for 6 minutes. Stir in the nutritional yeast and salt. Add optional seasonings, such as dried herbs, smoked paprika or garlic powder now. Stir in the agar-agar and bring to the boil, while stirring. Once boiling, reduce the heat to low and simmer, constantly stirring, for 6 minutes. Pour into the mould/s immediately and leave for 10 minutes. Cover with a clean tea towel and refrigerate for 2 hours before using. Store in the freezer, in an air-tight container, if you want to be able to grate it. Pour into the mould/s immediately and leave for 10 minutes. Cover with a clean tea towel and refrigerate for 2 hours before using. Store in the freezer, in an air-tight container, if you want to be able to grate it. Recipe tips Keep refrigerated or in the freezer in an air-tight container for up to two days. If grating from frozen, leave to soften slightly for a couple of minutes first, to make grating easier.