Our family has been transitioning to a dairy-free diet. I can’t say that we are vegan as we still ingest organic eggs and honey, but we prefer to avoid consuming cheese especially.

One of our staples is homemade pizza. I like my veggies, but I desired something more creamy and nutty as a topping. Many of the vegan cheeses on the market are just not an option to us, and I like to control what ingredients go into my food, so I searched for a homemade alternative. I wanted something that would be adequately solid so that I can shred it. I have tried cashew pimento cheese sauces and was not impressed with the results.

After discovering the following recipe online and experimenting I am happy to say that pizza night will continue in our household!

Cashew Block Cheese (adapted slightly from Karen’s Vegan Kitchen)

• 1 tbsp agar powder
• 1 + 1/2 cup water
• 1 cup raw cashews
• 1 + 1/2 tbsp lemon juice
• 1 tbsp sesame oil
• 2 tbsp nutritional yeast
• 1 tsp sea salt
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• + spices of your choice and/or chopped jalapeños

Lightly grease small bowl.

Grind cashews to a fine powder using food processor. Add lemon juice, sesame oil, nutritional yeast, sea salt, and spices and process until smooth.

Bring agar and water to a boil in saucepan. Continue boil for 5 minutes, stirring constantly. Remove from heat and add mixture from food processor. Mix until smooth and creamy. Pour mixture into greased bowl and allow to cool. Move to fridge and allow to chill.