Easy Garlic & Herb Vegan Cheese
Ingredients
The cheese
-
2
cups
raw cashews
-
2
cloves
garlic, minced
-
½
tsp
garlic powder
-
1
medium
lemon, zested
-
¼
cup
lemon juice
-
½-⅔
cup
water
-
2
Tbsp
nutritional yeast
-
½
tsp
sea salt
-
2
Tbsp
olive oil
For serving
-
2
Tbsp
finely minced fresh dill
Instructions
- Soak cashews in a bowl of cool water for 12 hours in the refrigerator.
- Drain the soaked cashews and add them to a food processor with minced garlic, garlic powder, lemon zest, lemon juice, starting water, nutritional yeast, salt, and olive oil.
- Blend until creamy and smooth, adjusting water and seasonings as needed.
- Place a fine mesh strainer over a bowl and lay down cheesecloth, then scoop the cheese mixture onto the cheesecloth.
- Twist the cheesecloth to form a disc and secure it with a rubber band.
- Refrigerate for at least 6 hours or preferably 12 hours to set.
- Unwrap the cheese, invert onto a platter, and coat with dill and additional lemon zest if desired.
- Serve chilled with crackers or vegetables.
Nutrition Facts (estimated)
Servings
32
Calories
55
Total fat
4.4g
Total carbohydrates
3.1g
Total protein
1.8g
Sodium
38mg
Cholesterol
0mg
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