Simple vegan "cheese" that is uncomplicated to make. Versatile for many simple dishes, with a neutral, mild and slightly cheesy note. Perfect pure on a slice of bread or for the vegan snack plate.
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Soak 1 hourhour
Total Time 2 hourshours15 minutesminutes
Servings 1big cheese
Calories 891kcal
Ingredients
75gCashewsdepending on the line strength of the mixer *soaked
Soak cashews according to one of the SOAK METHODS mentioned at the very bottom.
After soaking time, strain and place in blender.
75 g Cashews
Place in a high-powered blender along with water, cornstarch, lemon juice, nutritional yeast, olive oil, garlic granules, lemon zest, sea salt and pepper and blend until smooth and creamy. Start at low speed and slowly increase the speed. Keep pressing down the sides with a scraper.
125 ml Water, 60 g Cornstarch, 30 ml Lemon juice, 33 g Nutritional yeast flakes, 15 ml Olive oil, ½ tbspn Garlic granules, 1 tbspn freshly zested lemon peel, ½ tbspn Sea salt, Pepper to taste, (Option 1) Italian herbs, (Option 2) Herbs de Provence, other herb mixture of your choice
Heat pan to medium heat and pour in cashew mixture. Stir evenly with a silicone spatula until the mixture begins to thicken.
Continue stirring until the mixture clumps together to form a large uniform ball.
Press into a bowl or airtight box and place in refrigerator.
Allow to cool for one hour.
Remove from refrigerator and take cheese out of the box. To do this, carefully peel off the edges with a silicone scraper and invert.
Put mixture with dried herbs on a plate. Roll cheese in it until it is covered with the herbs.