- 1 Cup Cashews – Soaked until Soft, Drained
- ¼ Cup Coconut Butter (Sub: Coconut Oil or Water)
- 4 Tbsp Nutritional Yeast
- 2 Tbsp Tamari Sauce (Sub: Soy or Coconut Aminos)
- 2 Tbsp Lime Juice (Sub: Lemon Juice)
- 2 Tbsp Tahini
- OPT: 2 Probiotic Capsules (vegan)
- Blend until smooth.
- Transfer to a container lined with parchment paper, with sides slightly higher to lift out of container.
- Cover and refrigerate overnight or until firm.
- Pull the cheese out of the container using the sides of the parchment to lift it out. Transfer to a cutting board. Flip it and peel the parchment off. Slice. Enjoy!!
- Coconut oil does provide a slightly smoother and firmer cheese.
- The cheese firms up considerably when refrigerated overnight. The colder it is the firmer it will be, as it warms up it will get softer.
- If you are allergic to nutritional yeast, omit this.
- If you are making more of a spread, use water, dairy free milk or vegetable broth. Add extra liquid for more of a cheesy sauce. In all cases, enjoy!