Dill Havarti Cheez – Keto, Gluten Free and Vegan!

One of the biggest roadblocks for our family to become fully #vegan was the thought of no more cheese. What?! ? But, thankfully, I have figured out some simple and super tasty #plantbased #cheeze recipes… rejoice! Here is my personal fave. Many more to follow!


1/2 cup (75g) cashews, soaked
1/8 cup nutritional yeast
1 teaspoon salt
1 teaspoon onion powder
4 cloves garlic
1 teaspoon liquid smoke
1/8 cup deodorised coconut oil
2 tbsp pickled veggies (I used cabbage)
1.5 tbsp tapioca or corn starch
1 tablespoon lemon juice
2 tbsp finely chopped dill
3/4 cup plant based milk
1 tbsp agar agar powder

—Combine all ingredients except last two and blend at high speed until smooth

—heat milk and agar agar together until it simmers, stir continuously until it thickens

— carefully add warm/thickened milk to the cashew mixture and blend again

— divide cheese mixture into small, oiled ramekins

—allow to cool for 3 hours in the fridge

— slice and enjoy ?

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