• • 1/4 cup raw cashews, soaked overnight or boiled for 15 minutes
• • 1 cup aquafaba (preferably chickpea or other light colored bean)
• • 2 tbsp tapioca starch
• • 2 tsp kappa carrageenan
• • 1 tsp lactic acid
• • 1 tsp nutritional yeast
• • 3/4 tsp salt
• • 6 tbsp refined coconut oil, liquid (it's important that it's refined as otherwise the taste of coconut will overpower the cheese)

Instructions

1. 1

   Blend cashews and aquafaba in blender till completely smooth - sieve if any pieces remain

2. 2

   Add the rest of the ingredients apart from coconut oil and blend

3. 3

   Add the coconut oil and blend very briefly

4. 4

   Heat in saucepan over low/med heat stirring constantly

5. 5

   Once it starts to bubble a little at side (77 degrees celsius) it is finished (it should be thick and smooth)

6. 6

   Add to a mould and refrigerate for a couple of hours