The recipe from The Ultimate Uncheese Cookbook;
1 1/2 C water
5 Tbls. agar flakes (1 1/2 Tbls if using agar powder)
1/2 C chopped raw cashews or skinless Brazil nuts (I used cashews)
1/4 C nutritional yeast flakes
1/4 C lemon juice
2 Tbls. tahini
2 tsp. onion powder
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. garlic powder
1/4 tsp. ground caraway seeds or coriander ( I used coriander)
Lightly oil a 3-cup plastic storage container, and set aside. Combine the water and agar in a small saucepan and bring to a boil. Reduce heat and simmer, stirring often, until dissolved, about 5-10 minutes (mine took closer to 10). Transfer to a blender and add the remaining ingredients. Process until smooth, scraping down the sides of the blender jar as necessary. Pour into the prepared container and cool uncovered in the refrigerator. When completely cool, cover and chill several hours or overnight. To serve, turn out of the container and slice. Store leftovers covered in the refrigerator. Will keep 5 to 7 days.
Pepper Jack Cheez: Prepare Monterey Jack Cheez above. Stir crushed, dried red chili peppers and minced hot green chilies (or crushed black pepper) to taste into the blended mixture.
I processed the nuts first to make the end process go more smoothly and it worked beautifully--I only have a food processor, no blender.