1 cup cashews, soaked in hot water for a few hours and drained.
1/4 cup nutritional yeast
1 teaspoon salt
1 teaspoon onion powder
2 teaspoons minced garlic
1 teaspoon liquid smoke
1 and 2/3 cups almond or coconut milk
2 tablespoons of agar powder
1/4 cup triple filtered coconut oil
1/4 cup sauerkraut, without the juice ( this surprising ingredient helps give the cheese that tangy bite that most cheeses have)
3 tablespoons tapioca starch
2 teaspoons light miso paste
1 tablespoon lemon juice
In a food processor, add all ingredients except milk, and agar. Blend a few minutes until the mixture becomes smooth.
In a medium sized sauce pan, combine milk, and agar and bring to a boil. Reduce heat and simmer for 3-5 minutes. You want the mixture to thicken to a thin pudding like consistency.
Pour the milk and agar mixture into the food processor with the other ingredients.
Mix for a few minutes until all of the ingredients are well incorporated, and smooth.
Pour the cheese mixture into 2 - 3 ramekins or small bowls. Let cool, uncovered in the refrigerator for serval hours to firm up.
Store in an airtight container for up to one week in the refrigerator.