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
