Step 1

Soak the cashews in hot water for 30 minutes or in cold water, overnight. Drain, rinse and add to a blender.

Step 2

Add the tofu, the lemon juice, the olive oil, garlic, salt, coconut milk, vinegar and nutritional yeast. Blend until smooth. Taste and add a little more salt or lemon juice if needed.

Step 3

In a small saucepan, add oat milk and the agar agar. Bring to a gentle boil mixing continuously until the agar agar is fully dissolved and the mixture is thickened.

Step 4

Add the agar agar mixture to your blender and blend again until everything is fully combined.

Step 5

Transfer to an air-tight container and cool in the fridge for 1-2 hours. Enjoy!