This appears to be a lot of work, but, believe me, make it once and you'll realize how easy it is to create a delicious tasting non-cheesy appetizer. Have all the ingredients ready to go, and you're off!
1 ½ cups water
2 T agar flakes or 2 tsps agar powder (I used agar flakes.)
½ cup chopped raw cashews
¼ cup nutritional yeast
3 T fresh lemon juice
2 T tahini
2 T horseradish mustard
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
2 T dried onion flakes
2 tsps dried dill weed
oil to prep container
Lightly oil a 3 cup container and set aside. (I use a plastic, non-BPA container.)
Combine the water and agar in a small saucepan and bring to a boil. Reduce heat and simmer, stirring often, for 5 minutes, until agar and water are completely dissovled. (This is VIP.)
While the agar dissolves in the boiling water, put all other ingredients into a high speed blender, except the dill weed and dried onion flakes. Add the hot liquid to the ingredients in the blender, and process until completely smooth. Turn the blender to the slowest speed, then add the dill weed and onion flakes, and blend just enough to stir in those last two ingredients.
Pour the mixture into your prepared container and cool uncovered in the frig. When completely cool, cover and chill for several hours or overnight. To serve, turn herb cheez out of the container and slice. Store leftovers covered in the frig. They will keep for 5-7 days.
Note: After preparing this delicious non-dairy cheese, you can experiment by adjusting the seasonings to your liking, and/or experiment with different seasonings.