Garlic and Herb Cream Cheese

Written by MjauSeptember 20, 2017

Hi you! With last week’s post taking up the ethical + sustainability issues of diary, I promised you to take a dive down into the world of vegan cheeses! As I have mentioned before, i’m currently allergic to (among other) anything with yeast, so I won’t be able to make the recipes myself for you 🙁

But HEY, you don’t have to suffer with me! During the next couple of weeks I will search the world wide web high and low and feature the best and easiest vegan cheese recipes for you! First of is a cheese that I found on the highly recommended vegan food app food monster.

This cashew-based cream cheese can be whipped up in a cinch! You can crumble this cheese and use it as a salad topper, spread some on bread, crackers, or veggie patties, or layer it onto pizza – the list of options is endless!

Garlic and Herb Cream Cheese

  • 1 cup (2,5 dl) cashews, soaked 2-12 hours
  • A big handful of fresh basil
  • A small sprig of thyme, leaves only
  • 1/2 teaspoon sea salt
  • 2 garlic cloves
  • 1,5 teaspoon white balsamic vinegar or apple cider vinegar
  • 3 tablespoons nutritional yeast
  • 2 tablespoons walnut oil or other oil of your choice
  • Water, if needed

Make it like this:

  • After soaking the nuts, drain and rinse them well.
  • Add the nuts in blender with the other ingredients, except the oil.
  • Blend the mixture very well until it is super smooth.
  • If the mixture looks too dry, add a little bit of water.
  • Add the oil when you’re sure the cheese looks creamy, buttery, and smooth. Check the taste.
  • If you have time, leave the cheese to set so that more flavors develop.
  • Put a cloth on a strainer and refrigerate it.

Recipe and picture credit: Sirke of Put Your Heart In It