vegan cashew « cheese »

i’ve been having more digestive issues lately – the last 2 weeks were an almost constant belly ache, which slowly seems to be getting better. i have further restricted the list of what i can safely eat while i try to figure out what, exactly, is the new cause of my troubles. (yay.)

i had this recipe at a friend’s last winter. i thought it tasted great, i digested it well, and so last weekend i decided to try my hand at making it myself.

so i gathered all the ingredients, made the recipe, which was surprisingly easy enough. my main fear was overgrinding the nuts (so i slightly underground them :p). let it set, and then tasted it, and it pretty much tasted like my friend’s version of it, so i was pretty pleased with myself!

then came what i call the intoxication headache.  i get these sometimes when i eat food that might be expired (or close to expiration date), must be some toxins that get to my blood stream. it’s mild, i don’t think much of it. so i have more of the cheese with lunch the next day. the headache comes again. and then when evening comes, i know full well that there is something in the cheese i don’t digest because i get major cramps and sickness.

what could the cause be?
-is it the garlic powder?
-the soy from the miso paste?
-the cashew nuts?
-the agar agar?
-the nutritional yeast?

i’m stubborn though, i want to figure this out. so i will third this recipe and try some variations of it until i figure it out:

2 heaping tablespoons raw cashews (try other nuts)
1 1/3 tbsp nutritional yeast
onion powder (i omitted the onion powder completely, as i know for sure i can’t eat it)
1/3 teaspoon sea salt
1/8 teaspoon garlic powder
1/3 + 1/4 cups plain unsweetened almond milk
3.3 teaspoons agar powder
1 1/3 tbsp canola oil
2/3 tbsp yellow or white miso
1 teaspoon fresh lemon juice
1 teaspoon white truffle oil (optional)

i’ll keep you posted, either by updating this post or in the comments.

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