Step 1

Set aside a loaf pan or square baking pan for pouring the cheese.

Step 2

Soak cashews in water for 2-4 hours. Drain thoroughly and rinse.

Step 3

Combine cashews, almond milk, lemon juice, tahini, nutritional yeast, salt, onion powder, and garlic powder in a blender or food processor. Blend until combined and creamy. Leave mixture in blender.

Step 4

Combine water and agar powder on in a small saucepot and bring to a boil. Lower heat and simmer for 5 minutes, stirring frequently. Remove from heat.

Step 5

Start the blender on medium-high speed. With the blender running, slowly drizzle in the water/agar mixture.

Step 6

Add diced peppers and blend for another 10-20 seconds. You want the blender to process the peppers into smaller pieces, but not puree them.

Step 7

Turn off blender and immediately pour the mixture into the pan. Refrigerate, uncovered, until firm (30-60 minutes). Slice and serve.