Vegan Pesto Pepitas Cheese Wheel (Gluten-Free, Dairy-Free, Soy-Free)

1. Make the cheese base: Blend soaked cashews, nutritional yeast, coconut milk, lemon juice, vinegar, garlic powder, and salt until completely smooth.

2. Activate the agar: In a small saucepan, bring ¼ cup water to a simmer. Whisk in agar-agar and cook for 2–3 minutes until fully dissolved and slightly thickened.

3. Combine everything: Stir the melted coconut oil and agar-agar mixture into the cashew blend. Blend briefly again to fully incorporate.

4. Mold & chill: Line a small bowl or round mold with plastic wrap. Pour the cheese mixture in, and press toasted pepitas onto the top (which will become the base when flipped). Smooth out the surface. Chill for at least 4 hours, or until firm.

5. Make the pesto: Pulse basil, pine nuts, nutritional yeast, garlic, olive oil, salt, and pepper in a food processor until smooth. Scrape down the sides as needed.

6. Assemble & serve: Once the cheese is firm, remove from mold and place on a serving plate. Spread pesto generously over the top and sides. Serve with crackers, veggie sticks, or warm gluten-free bread.