★ DETAILS

Prep Time: 40 minutes Cooking Time: 1-hour refridgerate to set Cooling Time: NA Total Time (prep + cooking + cooling): 1 hour, 40 minutes

Serves for 14 people, 7 cheese wheels

★SUITABLE DIET

vegan, vegetarian, dairy-free, gluten-free, low-carb, keto, paleo, halal, kosher, clean label

★ INGREDIENTS

156g (5 ½ oz) raw cashews 740ml (25 oz) water, divided 56g (2 oz) tahini 3 tbsp (1 ½ oz) lemon juice 1 oz coconut oil, plus extra to grease 3 tbsp nutritional yeast 1 tbsp Dijon mustard (optional) 2 tsp salt 1 tsp garlic powder ¼ tsp smoked paprika ⅛ tsp turmeric powder 1 tbsp agar-agar powder

TOPPINGS 3 tsp dried mixed herbs

★ INSTRUCTIONS

1. Place cashews into a bowl and cover in 415ml (14 oz) boiling water. Let sit covered for 30 minutes, then drain cashews and discard water.

2. Place drained cashews, 90 ml (3 oz) fresh water, tahini, lemon juice, coconut oil, nutritional yeast, Dijon, salt, garlic powder, paprika and turmeric into a food processor and blend until smooth.

3. Place 235ml (8 oz) boiling water and agar agar powder into a sauce pan and heat for 4 minutes, allowing mixture to boil for 1 full minute. Meanwhile, lightly grease a muffin tin for the wheel.

4. Add agar agar mixture to reserved cashew mixture in the food processor and blend for 10 to 15 seconds.

5. Transfer to greased moulds and refrigerate until set (approx. 1 hr.). Unmold by sliding a silicone spatula around edge of moulds. Roll edge of cheese wheel in mixed herbs and place onto a serving board. Serve with crackers, jam, sliced apples and grapes

Made by Priyanka savjani