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Cashew Coconut Cheese Wheel

Cashew Coconut Cheese Wheel 

Recipe contributed by Joey's Plate 


  • 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


        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.