Get the Recipe: 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.
Ingredients
- 3 cups cashews
- 2 tbsp nutritional yeast
- 2 cloves garlic
- 1 tsp cumin
- 1 tsp paprika
- 2 lemons, juice of
- 1/4 cup water
- 2-3 tbsp fresh dill, chopped
Instructions
- Soak the cashews for at least 4 hours, preferably overnight. To make them as soft as possible, I'd also recommend boiling them for about 15 minutes.
- Place the cashews in a food processor together with the nutritional yeast, garlic, cumin, paprika, lemon juice, water and dill. 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, leaving this to set in the fridge for at least 12 hours.
- 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 25-50 minutes. Take out, allow to cool for 5-10 minutes, and before serving.
Video
Notes
This cheese keeps in the fridge, covered, for around 5 days.
Calories: 228kcal, Carbohydrates: 15g, Protein: 8g, Fat: 17g, Saturated Fat: 3g, Sodium: 6mg, Potassium: 324mg, Fiber: 2g, Sugar: 3g, Vitamin A: 119IU, Vitamin C: 12mg, Calcium: 23mg, Iron: 3mg