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 🤤

Category Breakfast Servings 4 Prep Time 15 minutes
Cook Time 30 minutes Total Time 45 minutes Difficulty medium



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
  • ⅛ tsp turmeric powder
  • 1 tbsp agar-agar powder


  • 3 tsp dried mixed herbs


      • 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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