Cashew Coconut Cheese Wheel

 

Recipe contributed by Joey's Plate 

INGREDIENTS:

• ½ cup raw cashews, soaked for 2 hours
• ¾ cup light coconut milk
• 2 Tbsp deodorized coconut oil, melted 
• ¼ cup agar flakes (not powder)
• 1½ Tbsp nutritional yeast
• 1 Tbsp tapioca flour
• 1 tsp vegan lactic acid
• ½ tsp garlic powder
• 1/8 tsp sea salt
• 1 capsule of vegan probiotics
  
• ½ Tbsp pectin

DIRECTIONS:

1. In a high speed blender, combine all ingredients except pectin and blend until smooth.
2. Transfer the mixture into a nonstick wok or saucepan and bring to a boil over medium heat, whisking constantly. 
3. Reduce heat to a simmer 5 minutes, stirring occasionally.
4. Add pectin and stir until dissolved.
5. Pour the mixture into a circular mold, cover and let sit at room temperature several hours before serving or storing in the refrigerator.

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