For a creamy, herby nut-based vegan cheese, look no further. This cheese is flavoursome, fun to make and spreads well. It’s a great addition to your cheese board.
Recipe: Vegan herbed ‘cheese’
2 cups raw cashews (soaked overnight in cold water or for two hours in hot water)
2 cloves garlic, minced (or 1/2 tsp garlic powder)
1 medium lemon, zested
3 tbs lemon juice
1/3 cup water
2 Tbsp nutritional yeast
2 tsp dried herbs plus more to coat
1/2 tsp sea salt
2 Tbsp olive oil
Drain soaked cashews and place with all other ingredients in a food processor. Blitz until smooth.
Spoon mix into a cheese cloth or nut milk bag. Twist top and fasten (the mix should be gathered in a squashed ball shape). Place in a sieve over a bowl and refrigerate to drain overnight.
The following day, carefully peel away the material to reveal a firm ‘cheese’. Place on serving plate and sprinkle generously with mixed dried herbs of choice. It will keep covered in the fridge for approx 5 days.
GRAB THE INGREDIENTS