Leftovers keep covered in the refrigerator 4-5 days. DO NOT store at room temperature. You can freeze covered for up to 1 month.
CASHEWS: Be sure to use RAW cashews NOT roasted. If you don’t like cashews substitute with pine nuts, macadamia nuts, or Brazil Nuts.
AGAR: Be sure to use the agar-agar powder NOT the flakes. You can substitute with ¼ cup of sea moss gel instead.
TAPIOCA STARCH: Tapioca Starch is easily and cheaply found in Asian markets. If you don’t have tapioca starch you use cornstarch instead.
NUTRITIONAL YEAST: Nutritional yeast is used in this recipe and helps gives this vegan cheese its cheesy flavor. DO NOT omit this ingredient.
COCONUT OIL: Use refined, NOT unrefined. Unrefined has a strong coconut flavor and smell and might through off your vegan cheese recipe.
ADDITIONS & SUBSTITUTIONS: To make this recipe richer, use unsweetened plant-based milk instead of broth (be sure to boil it first just as you would the broth). You can also add a variety of herbs that traditionally pair well with cheese like dried basil, parsley, or oregano.