½ cup almond milk (or soy milk, or if you’ve got neither, water should do it too)
½ cup cashews (preferably soaked for at least 4 hours)
2 tablespoons sesame seeds (or tahini)
¼ cup nutritional yeast
3 tablespoons lemon juice ( about 1 lemon)
1 teaspoon onion, diced (or powder onion)
1 clove garlic (or 1 teaspoon garlic powder)
1 cup diced peppers (jalapeno, red bell pepper or any color you want)
1 tablespoon red pepper flakes (optional, for extra kick)
1 cup water
3 tablespoons agar powder (for those of you who are not strict, can use gelatin)
Combine all ingredients in a blender, except the water and agar powder (gelatin). Blend until creamy.
In a small saucepan, bring to boil the 1 cup of water and stir in the agar powder, whisking to prevent clumping. Reduce heat to low and let it simmer for 3-4 minutes, until it forms a gel. Make sure it is not too thick though.
With the blender on, add the agar gel and blend some more, about 30 seconds. Add the diced peppers and the pepper flakes and give it a 3 second stir to mix. We want to keep those chinks of pepper whole.
Prepare a mold (I used a bowl) by oiling the surface lightly and pour the cheese mix into it. Place it in the fridge for at least 1 hour to set. When ready, turn it upside down on the serving plate.
I do not know how long can be kept in the fridge yet, but trust me, it is so good, it will go faster than you think.
If the apron could talk:
It is the easiest vegan cheese and the best so far. No mess, no fuss, fool proof.