Once the water is boiling, carefully place the cashews into the water and allow to boil for 10 minutes.
Next, add the onion and carrot to the boiling cashews and allow everything to boil for 5 more minutes.
Strain, reserving at least ¾ cup of the water.
Place the boiled ingredients and the rest of the “cheese” ingredients into a high powered blender.
Blend on high until very smooth.
Prepare your molds by rubbing a thin layer of oil on the inside of any container you want to form your cheese. If you use small bowls, you will have enough “cheese” to fill two or even three molds. And yes, there will be extra for future recipes or to make the biscuits again.
In a deep frying pan, add the water and agar powder. Over medium heat, stir until the agar powder has dissolved.
Add the blended cheese to the frying pan and stir continuously. The water will blend into the cheese and begin to thicken. About 5 minutes.
Pour into your molds and place into the refrigerator for at least 1 hour.
After the cheese has solidified, place the flour, sugar and baking powder into a large bowl. Whisk to incorporate.
Preheat the oven to 375 degrees.
Add the butter and using a pastry cutter or a knife, cut the butter into the flour.
Add 1 cup of the cheese and whisk to combine.
Next add the milk and whisk until a batter is formed.
Fold in the chopped chives.
Dollop the batter onto a parchment paper lined baking sheet (approximately 2 inches in diameter). It will probably require two baking sheets.
Cook for 15-20 minutes or until the biscuits are beginning to brown.
Serve immediately and ENJOY!
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/vegan-cheddar-chive-biscuits/