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    Prep Time

    15 Minutes
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    Cook Time

    30 Minutes
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    Total Time

    45 Minutes
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Cheese (7 wheels)

156g (5 ½ oz) raw cashews
740ml (25 oz) water, divided
56g (2 oz) tahini
3 tbsp (1 ½ oz) lemon juice
1 oz coconut oil, plus extra to grease
3 tbsp nutritional yeast
1 tbsp Dijon mustard (optional)
2 tsp salt
1 tsp garlic powder
¼ tsp smoked paprika
tsp turmeric powder
1 tbsp agar-agar powder

I couldn't make up my mind on which recipe to post here. My homemade gluten free, grain free bread, the vegan cheese wheels or my homemade jam compote?! Or all 3 on a cheese platter, and sandwiched together into a delicious bite of vegan heaven *Homer Simpson drool*. I don't want to confuse you so here is my cheese wheel recipe and I'll post the others in my stories 🤤 on @PriBakes


  • Place cashews into a bowl and cover in 415ml (14 oz) boiling water. Let sit covered for 30 minutes, then drain cashews and discard water.
  • Place drained cashews, 90 ml (3 oz) fresh water, tahini, lemon juice, coconut oil, nutritional yeast, Dijon, salt, garlic powder, paprika and turmeric into a food processor and blend until smooth.
  • Place 235ml (8 oz) boiling water and agar agar powder into a sauce pan and heat for 4 minutes, allowing mixture to boil for 1 full minute. Meanwhile, lightly grease a muffin tin for the wheel.
  • Add agar agar mixture to reserved cashew mixture in the food processor and blend for 10 to 15 seconds.
  • Transfer to greased moulds and refrigerate until set (approx. 1 hr.). Unmold by sliding a silicone spatula around edge of moulds. Roll edge of cheese wheel in mixed herbs and place onto a serving board. Serve with crackers, jam, sliced apples and grapes
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