Author: Sharon

* Prep time: 10 minutes
* Cook time: 5 minutes
* Chill time: 2 hours
* Yield: 1 small cheese block (approx. 12 oz)

Ingredients

* 1/2 cup raw cashews (soaked in boiling water for 15 minutes and rinsed, or sub 1/2 cup rinsed cannellini beans for a lower-fat option, or go 50/50)
* 1 cup water (divided into two 1/2 cup portions)
* 3 tbsp nutritional yeast (for that classic umami base)
* 1 tbsp apple cider vinegar or lemon juice (for Swiss sharpness)
* 1 tsp chickpea miso or white miso paste (for a deep, fermented flavor with minimal sodium)
* 1/2 tsp onion powder
* 1/4 tsp garlic powder
* 1/8 tsp ground mustard seed (optional, adds a sharp background note)
* 1 tbsp tapioca starch / flour (gives the cheese its authentic elastic stretch)
* 1 tbsp agar-agar powder (do not use agar flakes; powder is required for firm setting)

Cooking Instructions

   1. Blend the Base: Add the soaked cashews (or beans), 1/2 cup of the water, nutritional yeast, vinegar, miso, onion powder, garlic powder, ground mustard, and tapioca starch to a high-speed blender. Blend on high until completely smooth with absolutely no grit remaining.
   2. Activate the Agar: In a small saucepan, whisk the remaining 1/2 cup of water and the agar-agar powder together until dissolved. Bring to a boil over medium-high heat, stirring constantly. Let it boil rapidly for 1 full minute to activate the setting properties. It will turn into a thick, clear gel.
   3. Combine and Cook: Turn the heat down to medium-low. Immediately pour the blender mixture directly into the saucepan with the boiling agar gel. Whisk vigorously and continuously. The mixture will quickly become very thick, glossy, and stretchy. Cook for 2 minutes, stirring constantly to prevent scorching.
   4. Mold the Block: Quickly pour the hot mixture into a small, heat-safe silicone mold or a small glass container.
   5. Create “Swiss Holes” (Optional): Let it sit for 2 minutes to slightly skin over. Take the clean end of a chopstick or a straw and poke a few random holes downward into the cheese to mimic the holes of traditional Swiss.
   6. Chill to Set: Let the container cool completely on the counter. Cover it and place it in the refrigerator for at least 2 hours until totally cold and firm.

Once fully chilled, unmold the block. Slice it thin using a sharp knife or a wire cheese slicer, and build your cold sandwich on your favorite oil-free whole grain bread. Keep covered in the refrigerator for up to 5 days.