This baked vegan cashew cheese is a fantastic apppetizer or side dish for special occasions. Mild yet still flavourful, it is perfect with crackers, bread and on party platters, as well as super easy from start to finish. Gluten-free and made with healthy ingredients.
Soak the cashews for at least 4 hours, preferably overnight. Afterwards, drain and rinse them.
Place the cashews in a food processor together with the nutritional yeast, paprika, cumin, garlic, dill, tahini, lemon juice and water. Blend until very smooth.
Place a strainer over a mixing bowl with a cheese cloth over the top. Scoop the mixture into the cheese cloth, spreading it out using a spatula. Bring together the edges of the cheese cloth and tie them using a rubber band. Leave the cheese set in the fridge for at least 12 hours, preferably overnight.
After 12 hours, preheat the oven to 150 degrees C/300 F. Take out the cheese ball from the cheese cloth and transfer to a baking tray and bake in the oven for 45-50 minutes.
Allow to cool for 5-10 minutes, and enjoy! The cheese keeps in the fridge for around 4-5 days.