Summary

Ingredients

• 200 ml water
• 30 g cashew nuts
• 3 tablespoon yeast flakes
• 2 tablespoon tapioca starch
• 2 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon paprika powder
• 1 teaspoon miso paste, light
• 1 teaspoon agave syrup
• 0.5 teaspoon ½ garlic powder
• 0.5 teaspoon ½ onion powder
• 0.25 teaspoon ¼ turmeric

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Instructions

1. Finely grind the cashew nuts, mix with the remaining sauce ingredients and bring to the boil in a small saucepan while stirring until a viscous mixture is formed.
2. Note: Be sure to use tapioca starch, not normal cornstarch. This is the only way for the cheese to retain its smooth consistency after baking and not just become hard, like yeast melt, for example.