Baked Vegan Cashew Cheese Recipe (Gluten-free)

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.

Course Appetizer, Side Dish, Snack

Cuisine Vegan

Keyword appetizer, Baked cashew cheese, Cashew cheese, Cashews, Cheese, Gluten free, Oil free, side dish, Snack, Vegan cheese

Prep Time 16 hours 15 minutes

Cook Time 50 minutes

Total Time 17 hours 5 minutes

Servings

Calories 252kcal

Author Maria Gureeva

Ingredients

3 cups cashews
2 tbsp nutritional yeast
1 tsp paprika
1 tsp cumin
2 cloves garlic
2-3 tbsp fresh dill chopped
3 tbsp tahini
juice of 2 lemons
1/4 cup water

US Customary - Metric

Instructions

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.

Nutrition