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Tarragon & Mustard Vegan Cheese

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vegan Tarragon & Mustard Vegan Cheese served with raw crackers on barn wood table
~ high-raw, vegan, gluten-free ~
This recipe is not completely raw, but it is high-raw, vegan, and low in fat.  It uses a small amount of almonds or cashews, coupled with the agar which gives it its body.  I did some research on agar and found some interesting facts.

Learning about Agar

First of all, it is a vegetarian gelatin substitute produced from a variety of seaweed. It is sold in health food stores in both flake and powder versions and can be used in a variety of dairy-free and vegan recipes as a stabilizing and thickening agent

It is composed of 80% fiber, which helps stimulate intestinal peristalsis, and helps to cleanse the bowels and soften stools. Because its fiber content is so high, agar is also a mild laxative. Therefore, it may be a problem for those with weak digestive systems.

Agar also absorbs glucose and water as it passes through the digestive tract, which also aids in waste elimination.  There is also evidence that agar has anti-inflammatory properties, and can help heal conditions such as hemorrhoids. I am gonna end on that note. (no pun intended hehe)

Tips and Tricks

So here’s the scoopy-doop when making agar cheeses… Number one, you need to be prepared. Have everything ready to go before you start the agar slurry. The second you take the agar off of the heat source, it starts to thicken. Make sure you have your mold(s) ready and waiting nearby.

This recipe yields two cups of cheese batter, so I like to fill a two cup measuring cup up with water and test my molds to make sure that it/they will hold all of the batter.  If you don’t… chances are you will have some batter left over, and you will be frantically scurrying all over the kitchen to quickly find something to put it in. I speak from experience… over and over. hehe

When it comes to molds, you can pretty much use any type of container. The only kind that you have to watch out for is a container that narrows at the neck.  If you use that, you won’t be getting your cheese out. Look for fun shapes and containers that may have a pattern etched into them.  I never oil or line my containers, and for the past eight years of making these types of cheese, I have never had a cheese refuse to leave the container.  I hope that you enjoy this recipe. Many blessings, amie sue 

a beautiful vegan Tarragon & Mustard Vegan Cheese diplayed on barn wood tableIngredients:

yields 2 cups

  • 1/2 cup raw almonds or cashews, soaked
  • 1/2 cup water
  • 1/4 cup nutritional yeast
  • 1/4 cup lemon juice
  • 2 Tbsp hemp seeds
  • 2 tsp Dijon mustard
  • 1/2 Tbsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp dry mustard
  • 3/4 tsp Himalayan pink salt
  • 1 garlic clove
  • 3 tsp dry tarragon leaves

Agar slurry:


  1. Have the cheese mold(s) set aside and ready.
    • This will make 2 cups of cheese.  I like to pour a measured amount of water in my molds first, just to make sure that it (they) will hold all of the cheese batter. That way you aren’t scrambling last-minute to find something.
    • Keep in mind that whatever impressions are in your container will leave an impression on your cheese.  The last batch of cheese that I made said, “Recycle” on it. haha
  2. Soak the almonds or cashew, rinse and drain.
    • Pop the skins off of the almonds.  If you don’t, you can see the brown flecks of the almond skins in the cheese.
  3. In a high-speed blender place the; almonds or cashews, water, nutritional yeast, lemon juice, hemp seeds, onion and garlic powders, dry and Dijon mustard, salt and garlic clove. Process until creamy.
    • You want to batter creamy before starting the agar. If your batter is grainy, so will your cheese.

Agar slurry:

  1. In a small pan combine water and agar.  Bring to a boil then reduce the heat and simmer, often stirring with a whisk, until completely dissolved, about 5 to 10 minutes.
  2. Start the blender and get a vortex going, drizzle in the agar mixture in with the other ingredients and process until completely smooth, scraping down the sides of the blender jar as necessary.
    • You will need to move quickly.  Agar sets up quickly.
    • Be careful not to burn yourself.
  3. Pour the batter into the molds and cool uncovered in the refrigerator.
  4. When completely cool, cover and chill several more hours.
  5. Store covered the fridge for up to 5 to 7 days.
When it comes to creating vegan cheese with agar... you can pretty much darn near use any type of container. Here I used an antique bread loaf pan that had a neat pattern in it, and a glass beaker.

When it comes to creating vegan cheese with agar… you can pretty much darn near use any type of container. Here I used an antique bread loaf pan that had a neat pattern in it, and a glass beaker.

Look at the awesome pattern that it created in the cheese. You can't see and I didn't notice it at first but it also left an impression of "made in the USA" lol How appropriate.

Look at the awesome pattern that it created in the cheese. You can’t see and I didn’t notice it at first but it also left an impression of “made in the USA” lol How appropriate.

over head shot of vegan Tarragon & Mustard Cheese

the loaf pan left a gorgeous impression on the vegan Tarragon & Mustard Cheese

 vegan Tarragon & Mustard Cheese with dried white flowers

20 thoughts on “Tarragon & Mustard Vegan Cheese

  1. Roxana says:

    Am so going to try this! And the little cheese pumpkins are the cuties things! Thank you so much for this recipe. Loving it!


  2. Myrna says:

    Oh my goodness Amie Sue! This looks absolutely delicious! I will definitely try it this Christmas.

    • amie-sue says:

      Good morning Myrna,

      I hope you, I think it will be greatly enjoyed. I developed a new on two nights ago that is more on the sweet side with cranberries so stay tuned. :) amie sue

  3. Lesley says:

    That cheese is definitely going into my pile of must try recipes.
    What crackers are those that you have pictured with the cheese? They look wonderful. Do you have a recipe for them
    too? You’re awesome!

    • amie-sue says:

      Morning Lesley…. oooh I do have a recipe for those crackers! I need to edit my post and release it. My husband called them, Wheatless Thins. lol Not sure why but he ate them all so that is a good sign. Have a wonderful day. amie sue

  4. MartieB says:

    Looks yummy! I’m going to have to try this cheez. The crackers look absolutely delicious too. Which crackers are these?

    • amie-sue says:


      Thank you… I will be releasing the recipe for that cracker this weekend. I hope you give the cheese a try! Have a wonderful day, amie sue

  5. Rosalind says:

    Yum Yum, I can hardly wait to try these cheesy treats over the Christmas Holidays. I have all the ingredients in my pantry too! Thanks for having fun with food and sharing your creations with all of us….Roz in Nanaimo BC Canada.

  6. Lisa Karlan says:

    I was wondering if you could let me know where I can find the recipe for the green crackers you have pictured in the photos where you are unmolding the tarragon and mustard cheese.

    Thank you!

  7. Joni Huber says:

    Could you freeze the “cheese” until Christmas?

    • amie-sue says:

      Honie, I haven’t tried freezing this cheese yet. so I am not 100% what it would do to the texture. Sorry that I don’t have that answer for you right yet. amie sue

  8. Joni Huber says:

    Okay, guess I will have to experiment myself :)

    • amie-sue says:

      Hi Joni, I put some in the freezer today… so it will be a few days to find out what it does. I shall keep you posted. amie sue

  9. Nia says:

    I just had to tell you how wonderful this and all your recipes are! I’ve felt intimidated about adding Agar to my nut/seed cheeses (thinking that it might have made them “Jello Gelatine/jelly” like); but after seeing your beautiful and tasty looking recipes, I am going to give it a try:) Thank you!

    • amie-sue says:

      Thank you Nia. I too use to be intimidated by agar and Irish moss. It took me quite a while to get up the nerve to tinker with it. But in the end, they now are second hand and I find them fun and easy to use. I want this to be successful for you so please let me know if you any questions and I will do my best to help. Have a wonderful day, amie sue

      • Cheynne says:

        I just went and bought Agar to make this. All I could find at Whole Foods was Agar that is…. well, it’s not powder. It looks sorta… boiny. haha! Is that going to be usable, or should I return it and keep looking?

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