Garlic & Herb Vegan Cheese

10 570 163
Ingredients Minutes Calories
Prep Cook Servings
9 h 30 min 0 min 12
Garlic & Herb Vegan Cheese
Health Rating

Ingredients


2 cup Cashew nuts, raw
2 tbsp Dill, fresh (finely minced, for serving)
2 tbsp Extra virgin olive oil
2 clove(s) Garlic (minced)
1/2 tsp Garlic powder (to taste)
2 whole lemon(s) Lemon juice
1 whole lemon(s) Lemon peel (zest)
2 tbsp Nutritional yeast
1/2 tsp Sea salt
3/4 cup Water

Instructions


Place cashews in a bowl and soak them by covering with boiling hot water and letting soak for 1.5 hours. Alternatively, soak in cool water, cover with plastic wrap and set in the refrigerator to soak for 12 hours. This process creates a creamier texture.

Once soaked, drain cashews thoroughly and add to food processor. Add minced garlic, garlic powder, lemon zest, lemon juice, water, nutritional yeast, salt and olive oil.

Process until very creamy and smooth, scraping down sides as needed. Then taste and adjust seasonings as needed, adding more lemon zest for tartness, nutritional yeast for cheesiness, garlic for zing, or salt for flavour.

Place a fine mesh strainer (or colander) over a large mixing bowl, and lay down two layers of cheesecloth (or a clean, fine, absorbent towel).

Use a spatula to scoop all cheese over the cheesecloth, then gather the corners and twist the top gently to form the cheese into a “disc.” Secure with a rubber band.

Place in refrigerator to set for at least 6 hours, preferably 12, or until excess moisture has been wicked away, and it holds its form when released from the cheesecloth.

To serve, unwrap from cheesecloth and gently invert onto a serving platter. Reform with hands or cheesecloth as needed, then coat with chopped herbs and a bit more lemon zest (optional). It is fragile, so handle gently.

Cheese will hold its form for 1-2 hours out of the refrigerator, but best when chilled. Leftovers keep well covered in the refrigerator up to 5 days.

Enjoy!

Nutrition Facts

Per Portion

Calories 163
Calories from fat 107
Calories from saturated fat 18.0
Total Fat 11.9 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 6.9 g
Cholesterol 0
Sodium 103 mg
Potassium 180 mg
Total Carbohydrate 9.1 g
Dietary Fiber 1.7 g
Sugars 1.7 g
Protein 5.1 g

Dietary servings

Per Portion


Meat Alternative 0.7

Energy sources


Pygal22%436.41801761142403127.7908504086158765%353.53279635432955278.663311141614612%346.481140600226113.9040780030328422%65%12%CarbohydratesFatProtein
Recipe from:
Appetizer