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Onion, Dill & Horseradish Cheez

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I am speechless as to what to say about this “cheez”! I learned about it when Sunny Raw blog sent out her posting featuring a woman who made this cheez  from  The Ultimate Uncheese Cookbook by Jo Stepaniak.  I have to laugh…”from a friend of a friend who is friends with another friend of her friend, read this book!”  Well, you see what I’m getting at.  lol  It’s amazing how things travel in the raw world.
Anyway, after seeing the video on the making of this type of cheez, I knew I had to give it a try.  I am always on the lookout for recipes and ways that I can cut down the consumption of nuts in my diet.  I love nuts and they are very good for you but I do try to limit them in my diet.  I will admit that Agar Agar sort of made me nervous, not because of what it is, I guess just because it was so unknown to me.  So this being my first time playing with it since raw culinary school, I was elated with the results.  No more fears to hold me back.  Agar Agar is not considered raw but it is a seaweed and it is still good for you.  I can’t get over the consistency of this cheez.  Already, my mind is going wild with all sorts of ideas.  The texture reminds me a bit of “squeaky cheese”.


  • 1 1/2 cup water
  • 5 Tbsp agar flakes or 1 1/2 Tbs agar powder
  • 1/2 cup chopped raw cashews
  • 1/4 cup nutritional yeast
  • 3 Tbsp lemon juice
  • 2 Tbsp tahini
  • 2 Tbsp white horseradish powder
  • 2 tsp Dijon mustard
  • 1 tsp salt
  • 1 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp dried onion flakes
  • 2 tsp dried dill weed


    1. Set aside a 2 Cup plastic storage container.
    2. In a blender add the cashews, nutritional yeast, lemon juice, tahini, horseradish powder, salt, mustard, onion powder, and garlic powder and blend till smooth.
    3. Bring water to boil.  Slowly add the agar stirring with whisk. Reduce the heat and simmer, whisking often, for 5 to 10 minutes, or until completely dissolved.
    4. Slowly pour a little into blender and pulse.  Working quickly.  Scrape sides.  Put cover on blender and remove cover center – slowly pour the rest of hot agar mixture into center of blender.  Process several minutes until completely smooth, scraping down the sides of the blender jar as necessary.
    5. Pour in the onion flakes and dill weed and mix by hand or pulse quickly – being sure not to over blend – this is to be slightly chunky.
    6. Pour into container and cool uncovered in the refrigerator.
    7. When completely cool, cover and chill several hours.  To serve, turn out of the container and slice.
    8. Store covered in refrigerator.  Will keep 5 to 7 days.

Tip:  I couldn’t find white horseradish powder today at the 2 grocery stores we went to so I used some wasabi powder that I had in the drawer.  The ingredients in this particular brand of wasabi are; horseradish, spiralina and tumeric.  I ended up with more bang for my buck when it came to added nutrients.

I had to laugh when we tilted the container over and the cheez popped right out.  Every indention on the container embossed itself right onto the cheez.  This brought a huge smile to my lips and a giggle to me.  The container I used was a Glad Tupperware container.  You can’t see it in the picture but right there on top the word Glad is embossed right on the cheez.  Not to mention the recycle symbol!  I couldn’t be more Glad to be eating this amazing cheez and you better believe that it will be recycled.  Now there is a knee slapper.



Nutritional Value: 2 Tbsp

  • Calories: 32
  • Fat: 1 gm
  • Carb: 2 gm
  • Protein: 1 gm


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8 thoughts on “Onion, Dill & Horseradish Cheez

  1. Claire says:

    My son and I have many food intolerances including cows milk and I am keen to try some of these recipes as I quite miss cheese but my son cannot have cashews, can I substitute another nut and which would be best?

    • amie-sue says:

      Hello Claire,
      I would maybe recommend either macadamia nuts or hemp seeds as a replacement. Cashews offer more of a texture than flavor, and perhaps a bit of sweetness. If you give either one a try, please keep me posted. In other “cheese” recipes you can also use almonds (I would remove the skins on them) and brazil nuts. Have a great weekend. amie sue

  2. Claire says:

    Thank you. I shall try one of those

  3. Desiree says:

    This cheese is unreal!

    It slices so nicely due to the agar agar and the flavors and just enough. I didn’t have dried dill, so I picked about a tablespoon of fresh from our garden. Also, I substituted the horseradish powder for ground horseradish that is mixed with vinegar (the kind you find in the refrigerated section).

    I’m assuming in step 2 that the ingredients should be blended after adding them to the blender, that’s what I did (I wasn’t sure if you wanted them to sit and soak or be blended right away, because I know how quickly you have to work with agar agar when it starts to cool down).

    Oh, and my cheese says Ziploc with the recycling symbol as well…but they get covered up nicely with fresh sprigs of dill when serving.

    I will DEFINITELY be trying out more of your cheese recipes!

    • amie-sue says:

      Good evening Desiree,
      I LOVE this cheese. You can grate it too! Yes, you are right about the blending process. I updated to avoid confusion. Thank you! Don’t you just giggle when you see Ziplock imprinted on it lol. Thank you for sharing your experience. Have a great evening, amie sue

  4. Skye says:

    Can anyone tell me if freezing this cheese affects the texture or flavour. I would try myself but the kids keep eating it before I get a chance hehe.

    • amie-sue says:

      Hello Skye, we sort of have that same issue here… but I did purposely freeze a small chunk to see and I will say that it does change it some. I personally don’t recommend freezing it. Blessings, amie sue

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