Get the Recipe: Garlic And Herb Vegan Cheese
This garlic and herb vegan cheese is easy to make at home, spreadable, fragrant, and perfect for serving as a snack or appetizer. It's an amazing dairy-free soft cheese alternative that's great on bread or crackers of your choice.
Ingredients
- 1 lb cashews, soaked
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/2 tsp onion powder
- 2 tbsp olive oil
- 1/2 cup water
- 3 cloves garlic
- 1/4 cup lemon juice
- 1 1/2 cups fresh basil, tightly packed
Equipment
- Blender or food processor
- Mixing bowl
- Strainer
- Cheese cloth
Instructions
- Drain and rinse the cashews after soaking, then transfer them to a blender. Add salt, cumin, onion powder, olive oil, water, garlic, lemon juice and basil. Blend until smooth.1 lb cashews, 1/2 tsp salt, 1/2 tsp cumin, 1/2 tsp onion powder, 2 tbsp olive oil, 1/2 cup water, 3 cloves garlic, 1/4 cup lemon juice, 1 1/2 cups fresh basil
- Place a sieve over a large bowl, then place a cheese cloth inside. Put the cheese mixture inside the cheese cloth, and wrap it up tightly.
- Place a heavy object on top of the cheese, such as a couple of cans of beans, and leave it in the fridge overnight, for at least 8 hours.
- Remove the cheese from the cheese cloth and shape according to your preference before serving.
Notes
This vegan garlic and herb cheese lasts in the fridge, covered, for 3-4 days. You can also freeze it for 2-3 months, and allow to thaw fully in the fridge before using.
Calories: 175kcal, Carbohydrates: 9g, Protein: 5g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Sodium: 77mg, Potassium: 202mg, Fiber: 1g, Sugar: 2g, Vitamin A: 120IU, Vitamin C: 2mg, Calcium: 17mg, Iron: 2mg