▢½ cup Raw cashew pieces, Rinsed under hot water for several minutes

▢¼ cup Refined coconut oil

▢¼ cup Tapioca flour

▢1 tablespoon Nutritional yeast flakes

▢1 ½ tablespoon Kappa carrageenan

▢1 tablespoon Lemon juice

▢1 ¼-½ teaspoon Salt

▢1 ½ cup Boiling water

Special equipment



Select a heat-safe preferably glass dish that can hold approx 3C and set aside. (This is your cheese mold.)

Rinse cashews under HOT water for several minutes.

Put your water in a small pot on the stove to boil.

Add all ingredients (except the water!) to the blender. Add the cashews first and then everything else on top of the cashews.

Carefully add (so you don’t burn yourself!!!) the boiling hot water into your blender. Put the blender lid on! And blend immediately until completely smooth.

Stop blending once if need be to quickly scrape sides of blender and resume blending right after.

Immediately transfer your cheese to your chosen dish/mold as it will start to solidify quickly as it cools.

Place in refrigerator to chill. No need to cover yet.

After 2-3 hours or when fully chilled, remove cheese block from dish/mold and wrap in paper towels and then tightly plastic wrap. The flavor gets better over a day or two but it’s great as soon as it’s hardened, too. Yeay! You are officially a cheese-maker!


Cooking tip:

Don’t skip rinsing the cashews! If you don’t want run water over them for several minutes, soak them in super hot water for about 5 minutes and then rinse again. (This step really helps to decrease the ‘cashew’ flavor in the recipe, while still using the wonderful creaminess of the cashew!)