Cashew >cheese< with wild herbs

Method

Give yeast flakes, cashew kernels, onion, garlic, salt, 1 tsp wild herbs and 250 ml water into a blender and mix till finely pureed. Pour the remaining 100 ml water into a small pot and mix with the agar agar powder, bring to boil and turn to medium heat and let the simmer till the liquid thickens.

Transfer the cashew cream to the small pot and mix together. Let simmer till desired density is reached. Oil a jar or a small baking tray and sprinkle with wild herbs. Press cashew cheese into the form. Let cool overnight. Overturn cheese on a plate or wooden board.

To serve, cut cheese into slices to lay on a piece of bread or cut into cubes if served with a salad.