Vegan Provolone Cheese


Wet Ingredients:

  • 3 1/2 c. water
  • 1/2 c. raw cashew pieces
  • 2 t. lemon juice

Dry Ingredients:

  • 6 T. agar flakes or 4 1/2 t. agar powder
  • 4 T. nutritional yeast flakes
  • 1/4 t. black pepper
  • 1 t. salt
  • 1/4 t. onion powder

Cornstarch Mixture:

  • 1 T. cornstarch
  • 2 T. cold water
  • 1 T. white wine


  • Pour into a sauce pot, bring to a boil reduce heat, simmer 5 minutes whipping frequently.
  • Pour the dry ingredients into the pot and immediately whip in. Continue to slowly simmer, mixing almost constantly for another 3 – 4 minutes.
  • Add cornstarch mixture and continue to whip over medium heat for another 3-4 minutes. Pour the hot mixture back into the blender or processor and blend for 2 – 3 minutes until smooth. Pour into a lightly greased or pan sprayed plastic tub, cover and refrigerate 4 – 6 hours until totally chilled. Using a wider shallower tub allows faster cooling.

Source: Dan’s Vegan Recipes


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