Soak cashew pieces in hot water for about 5 minutes. Rinse and drain.
Add cashews, refined coconut oil, nutritional yeast flakes, tapioca flour, salt, onion and garlic powder, and lemon juice to blender.
Measure Kappa Carrageenan in one dish and herbs and crushed red pepper in a separate dish and set aside for adding in just a moment.
Carefully add just-boiled-water to blender and blend until smooth (Make sure to place lid on blender firmly and start blending at a low speed, turning up to med-high until completely smooth). Keep the blender going on medium speed and open just the blender lid plug and pour in the kappa carrageenan. Blend until completely smooth (usually only a minute or less is needed - you will probably hear a change in the blending sound as the mixture thickens.)
Without stopping the blender add herbs and crushed red pepper to blender running on low. Blend only for a second, or just until spices are mixed into the cheese.
Pour immediately into heat safe dish (your mold) and place in the fridge for at least 3 hours to harden. Slice, grate and enjoy!
What should I use for my vegan cheese mold?
Any heat safe dish that holds about 3 cups will work. I prefer to use glass dishes. There is no need to oil the mold as this cheese will solidify and pop out easily with the use of a butter knife or similar used around the edges.
How long does this vegan cheese last in the refrigerator?
A week in a covered container is a good rule of thumb. After that I'd think about freezing it!
Can I freeze this vegan cheese?
Sure! It does get a little softer in texture after thawing, but if you think you can’t eat it all, by all means freeze it! (Most people have trouble making it last that long tho!)
Can I use Agar Powder to replace the Kappa Carrageenan?
Yes you can substitute Agar Powder for Kappa Carrageenan, but it won’t have quite as firm a texture and is not as melty. Double the amount recommended in the recipe for Kappa Carrageenan and replace with Agar Powder.