Jack & Dill Cheese


  • 2 c. water
  • 3 Tbsp. agar powder
  • 1 c. raw cashews
  • 1 Tbsp. lemon juice
  • 1 Tbsp. nutritional yeast flakes
  • 1 Tbsp. powdered soy milk
  • 1 tsp. salt
  • 1/2 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1/8 tsp. mustard powder
  • 3 Tbsp. fresh dill weed


  1. In a small saucepan heat water and agar powder, stirring constantly, until thickened, about 2 minutes.
  2. Place all ingredients except dill into blender and blend until very smooth.
  3. Add dill and pulse just until mixed. Spray mold and pour in the cheese. Refrigerate until set.

Variation: Add pimentos and turmeric for color.

Browse Cook(s): Mark Anthony
Browse Theme(s): Sides Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.