EQUIPMENTStrong blender or food processor
Measuring cups and spoons
Sturdy wooden spoon
Silicone scraper (optional but useful)
Medium-size pot or pan (for non-quick-set agar)
Nonstick pan or heavy-bottomed stainless-steel pot, 2-quart capacity
Heat-resistant form (4-inch metal springform pan works great) or storage container with lid
Clean work surface, like a cutting board or parchment paper
SUBSTITUTIONSfor the Cashews (choose one): ½ cup blanched almond flour, no skins (not almond meal)
¾ cup blanched almond slivers (soaked for 8 to 12 hours or boiled for 20 minutes, drained)
¾ cup raw or roasted macadamia nuts (soaked for 8 to 12 hours or boiled for 20 minutes, drained)
¾ cup raw sunflower seeds (soaked for 8 to 12 hours or boiled for 20 minutes, drained)
Not as dense and rich, but still very tasty:
1 cup cooked, drained white beans (cannellini, navy, or Great Northern)
1 cup soft-cooked, well-drained cauliflower or zucchini, plus 1 additional tablespoon tapioca starch
for the Tapioca Starch: 2 tablespoons plus 2 teaspoons arrowroot powder, and 1 tablespoon for rind
for the Nutritional Yeast (choose one): 1 teaspoon tahini paste
1 teaspoon coconut aminos,
1 teaspoon mild miso paste (preferably chickpea-based)
VARIATIONSBlack Garlic BrieOmit the black truffle salt and white truffle oil. In step 1, add to the blender:
2 cloves black garlic, 1 teaspoon fine sea salt, plus more to taste
Porcini Pepper CamembertOmit the black truffle salt and white truffle oil. In step 1, add to the blender:
¼ teaspoon porcini mushroom powder, 1 teaspoon fine sea salt, plus more to taste
Sprinkle on the bottom of the form:
1 teaspoon coarsely ground black pepper
Excerpted from One-Hour Dairy-Free Cheese: Make Mozzarella, Cheddar, Feta, and Brie-Style Cheeses—Using Nuts, Seeds, and Vegetables by Claudia Lucero (Workman Publishing). Copyright © 2019. Photographs by Matthew Benson.