Basil vegan cheese
Prep time
Total time
  • 1 cup (160 g) cashews
  • ¼ cup fresh basil, chopped
  • 1 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons nutritional yeast
  • 6-7 tablespoons lemon juice, up to taste
  • 2 tablespoons olive oil
  • ½ teaspoon agar powder or 1 teaspoon agar flakes (helps the cheese to set)
  • 30 ml water
  • Salt and pepper
  • 2-3 tablespoons poppy-seeds
  1. Place cashews in a bowl and cover with water. Cover with plastic wrap and refrigerate to soak overnight.
  2. When ready, drain cashews and add to food processor. Add basil, garlic powder, onion powder, lemon juice, nutritional yeast, olive oil pepper and salt.
  3. Process until the mixture becomes very creamy and smooth, scraping down sides as needed.
  4. Add 30 ml water and agar powder or flakes in a small saucepan. With a spoon whisk the mixture together and bring it to boil on medium-high heat, being careful not to let the liquid to be over boiled.
  5. When the agar powder or flakes are dissolved, pour immediately the mixture in the food processor with the ‘cheese’ and process for a minute scraping down the sides.
  6. With a spatula scoop all ‘cheese’ onto baking paper and roll it to make a log. Twist the sides (like a candy) and refrigerate for at least 4-6 hours.
  7. TO SERVE: Spread the poppy seeds onto a work surface. Unwrap the ‘cheese’ log and roll it in the poppy-seeds evenly pressing them into the ‘cheese’. Do this just before serving.
  8. Enjoy chilled with crackers, vegetables, fresh and dried fruits.
Recipe by - Delicious & Nutritious at