Cumin Seed & Mint Cashew Feta

1 2/3 Cups Cashew Nuts 

(soaked overnight in cold water, discard the water before use as it will contain any dirt or toxins that were in the nuts)

1 Cup Water

2 tsp salt

1 Heaped Tbs Nutritional yeast

1Tbs Lemon Juice 

(approximately 1 lemon depending on the juiciness)

1tsp Apple Cider Vinegar 

(preferably unprocessed,  still with the mother)

4Tbs Coconut Oil

(2 for in the mix and 2 for drizzling on top once cooked)

1 heaped tsp Agar Agar Powder mixed to a paste with 3Tbs Warm Water

(Agar Agar, for those of you who don't know,  is a natural thickening agent derived from Seaweed.  It is available from most healthfood shops in powder or flake form. Powder is a must for this recipe. An interesting fact about agar agar... although it sets liquid like gelatin, unlike its animal alternative Agar Agar can be warmed to approx 30 degrees before it melts making it possible to fry this feta without it falling apart. Also I will put my recipe for warm Elderflower Jelly up if anyone is interested. Please let me know!!! :)

3Tbs Whole Cumin Seeds 

(Toasted. 1Tbs for on top and the rest to be mixed through)

3Tbs Fresh Mint, Organic if possible 

(ripped or shredded with a blunt knife to release the essential oils. 1Tbs to go on top before cooking then the rest after)

Put the drained Cashews and Fresh Water in a good strong food processor and blitz till smooth and creamy. This will take approximately 5 mins depending on the strength of your blender.

Add the rest of the ingredients except the mint, cumin seeds and coconut oil that should be kept aside for garnishing after cooking.

Line a loaf tin with grease proof baking paper and pour the mix in. The size and shape of tin is entirely up to you. I used a 20cm loaf tin. If you are using a cake tin or larger loaf double the mix if you want a thicker cheese. Sprinkle the remaining Cumin seeds and 1Tbs of the mint on top.

Bake at 150 degrees Celsius on the bottom shelf for 40mins. I like to turn it at the 20min mark to ensure an even bake.

Once you remove it from the oven sprinkle the remaining mint and coconut oil over the top and leave to cool at room temperature for 1 hour. After the hour wrap the whole tin in cling film and refrigerate for 12 hours. If you want to eat it after the hour it is fine but leaving it for the 12 hours helps develope the flavour and a hard texture more suited to frying so it is completely up to you :) Enjoy!!!

Check out my Instagram page for serving suggestions and inspiration xox