From the uncheese cookbook and via:

Added salt and replaced the cashews with almonds.  The salt really improves the flavor, though, this shan’t be mistaken for cheese.  However, it shreds well and is reasonably good, especially melted. 


  1. Begin by combining the agar and tap water in a small sauce pan.
  2. Heat over a medium flame, stirring often.
  3. When the mixture boils, reduce the heat a bit.
  4. Allow the agar to boil gently for 5 minutes.
  5. Stir often to prevent burning and to make sure that all of the agar dissolves.
  6. Meanwhile, measure all of the other ingredients into a blender container.
  7. When the agar is finished boiling, carefully pour it into the blender container.
  8. Place the lid on the blender and whizz it on high for about a minute.
  9. Stop, scrape down the sides, replace the lid and whizz again, for about another minute.
  10. The mixture should be very smooth and the same orange color as dairy cheddar.
  11. Pour the mixture into a small, lightly oiled loaf pan (Or ungreased tup container)
  12. Place the pan in the refrigerator and allow it to chill until firm.

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