The best vegan cheese.

One reason I have not fully committed to a vegan diet is because I don't love any of the faux cheese options. And honestly, how could you live without something as delicious as cheese? 

There is an amazing vegan restaurant called Native Foods. Chris and I love it so much that we bought the cookbook they sell. Over the weekend we tried making their nachos - which turned out really good. The best part though was the cashew cheese. So, we made it again the next night to put on pasta. 

Here is the recipe for those of you interested in trying it out! 

cashew cheese (makes about 1.5 cups):
1 cup raw cashews
1 cup water
1 tablespoon tahini
2 tablespoons agar (flakes or powder, also, this is optional, we didn't use it)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 cup lemon juice (we actually used lime juice which was really good)
salt

Soak cashews in water and set aside.

Combine agar and water in a saucepan, bring to a boil. Reduce heat, simmer for 5 minutes continuously stirring until the mixture thickens.

Put cashews and soaking water, tahini, garlic powder, onion powder and ¼ C lemon juice into blender and blend on high. Add agar mixture and blend for 3-5 minutes until the mixture starts to thicken. Refrigerate the 'cheese' (it’ll thicken as it sits).

You could also put the 'cheese' in the freezer for a bit then use a cheese grater to make a faux parmesan cheese.

I still don't think I'll go vegan, but this new recipe makes cooking vegan food much more exciting.