Velvet Cheese (agar)

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This is a delicious plant-based, oil free cheese that can be sliced.

Yield: makes about 285 g/10 oz block


  • 1 cup water
  • 1 Tbsp agar-agar powder* (to view more information)
  • ¾ cup raw cashews (114 g/4 oz)
  • 1 small cooked carrot* (about 1/3 cup/about 1-1½ oz)
  • 3 Tbsp raw sesame seeds (28 g/1 oz)
  • 3 Tbsp nutritional yeast
  • 2½ Tbsp lemon juice
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ¼ tsp turmeric
  • ¾ tsp salt


  1. Prepare a container* for the cheese and set aside.
  2. Add the cashews, carrot, sesame seeds, nutritional yeast, lemon juice, onion powder, garlic powder, paprika, turmeric, and salt to a high power blender and blend until smooth. Set aside.
  3. Add water and agar to a small pot and stir to dissolve. Continue stirring while bringing mixture to a full boil then immediately remove from heat and pour into blender.
  4. Blend until creamy smooth scraping down the sides of blender as needed.
  5. Pour cheese into prepared container and when it’s no longer warm to touch, cover and put in the fridge. Let the cheese chill for a minimum of 3 to 4 hours before serving.
  6. Enjoy this cheese within 7-10 days. 


  • Silicone molds are ideal. Consider small loaf pans, silicone portion freezer trays and muffin cups. Otherwise a non-stick spray will need to be used. When using non-stick spray, wipe out the excess.
  • Frozen carrots work great.  
  • This cheese will melt when heated however, don’t expect it to melt like traditional or plant-based cheeses that are high in fat.