INGREDIENTS:
- 240 g sugar-free coconut yogurt
- 130 g cashews
- 2 g Mill & Folks Brewer's yeast flakes gluten-free
- 240 g water
- 1,5 teaspoons Himalayan salt
- 1 tablespoons agar-agar (6 g)
- 3 tablespoons tapioca starch (25 g)
- freshly squeezed lemon juice to taste
INSTRUCTIONS:
Soak the cashews overnight or for a few hours, using hot water if soaking for a shorter time. Drain and rinse with clean water, then blend into a creamy mixture with the coconut yogurt, salt, brewer's yeast flakes, tapioca starch, and half of the water. Mix the other half of the water with the agar-agar and cook over constant stirring for 3-4 minutes. Then, stir in the cashew-coconut yogurt cream and cook while continuously stirring until thickened. Prepare a bowl with cold water with ice. Drop the hot cheese mixture into the ice water using a spoon, similar to making dumplings. Use a tablespoon for larger pieces or a teaspoon for smaller ones. After 20-30 minutes, the cheese will solidify and be ready to eat. From one batch of cream, I made 16 pieces using a tablespoon and 45 pieces using a teaspoon.
