1/3 cup cashews soaked overnight
3 tbsp nutritional yeast
2 cloves of garlic, grated
1 ½ tsp agar agar
½ cup nut milk
juice of one lemon
1 ½ tsp arrowroot
½ tbsp. Himalayan salt
Mix the agar agar with ½ cup water and set aside.
Drain the cashews. Add the remaining ingredients to a food processor and blend well. Add in the agar agar and heat in a pot. Cook until it becomes into a pancake like consistency over medium to low heat. Transfer to a container. Refrigerate for about an hour.
Will have the consistency of burrata, or jell-o.