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Baked Herb-Crusted Cashew-Almond Cheese [Vegan]

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This recipe for baked, sliceable cashew-almond cheese is unbelievable. Lemon juice combined with nutritional yeast give it a tangy, "authentic" flavor that's just begging to be served with sweet, fruity flavors. You can even alternate what flavors you serve this cashew-almond cheese with, so experiment to your heart's delight! The base of this cheese would also pair beautifully with dried cranberries, figs, and sun-dried tomatoes.

Baked Herb-Crusted Cashew-Almond Cheese [Vegan]

This Recipe is :

Nut-Based CheeseVegan

Ingredients

  • 3/4 cup raw cashews
  • 3/4 cup raw blanched almonds
  • 1/4 cup lemon juice
  • 1/4 cup nutritional yeast
  • 3 tablespoons olive oil, plus more for serving
  • 1 large clove of garlic, minced
  • sprinkle fresh thyme (dried is okay)
  • sprinkle dried basil
  • sprinkle fresh rosemary (dried is okay)
  • generous amounts of salt and pepper

Preparation

  1. Soak the nuts in water overnight. When ready to begin making the cheese, drain and rinse the nuts.
  2. With a food processor, purée nuts until very smooth with lemon juice, olive oil, nutritional yeast, and spices.
  3. Place a strainer over a large bowl lined with cheesecloth. Carefully scoop out processed nut mixture into cheesecloth. Bring corners of cloth together, twist around cheese, and form a ball. Secure with a rubber band and lightly squeeze to get rid of excess water.
  4. Chill overnight with cheese resting on strainer, allowing water to drip out.
  5. Preheat oven to 390°F. Line baking sheet with parchment paper.
  6. Scoop out cheese from cheesecloth with a spatula and form a 1 1/2-inch log. Use your spatula or a spoon to smooth the sides.
  7. Finally, sprinkle with salt, pepper, and spices. Bake for 40-50 minutes, or until it is firm to touch and slightly browned.
  8. Turn off oven, open door and allow to cool completely before removing and serving.

Notes

Cheese will last a couple of weeks in an air-tight container in the refrigerator. The flavor becomes more "fermented" with time.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


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AUTHOR & RECIPE DETAILS


photo

Meredith is a Registered Holistic Nutritionist with a focus on plant-based health and wellness. Her blog pür body nutrition is a valuable resource to new or veteran vegans, or anyone looking to make vegetables taste a little more fabulous! Meredith's goal is to bring fun and whimsy to the vegan nutrition world- one over-the-top buddha bowl at a time.


 

 



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42 comments on “Baked Herb-Crusted Cashew-Almond Cheese [Vegan]”

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Will'm Barondeau
9 Months Ago

How can you call it cheese if there's no MOLD!?!?


Reply
Will'm Barondeau
14 Feb 2016

That's just a nutty food turd.

Edwina Mckay
9 Months Ago

Look I'm not anti vegan but don't like you calling a baked paste of nuts cheese or dishes like mushrooms meats or scrambled tofu eggs!!


Reply
Edwina Mckay
9 Months Ago

Look I'm not anti vegan but don't like you calling a baked paste of nuts cheese or dishes like mushrooms meats or scrambled tofu eggs!!


Reply
Sharon Braybrook
9 Months Ago

Mouth watering!


Reply
Angela Shelmerdine
9 Months Ago

Thank you for post - looks delicious


Reply
Joëlle Rizk
9 Months Ago

Myriam Mikhael


Reply
Lars Falkroth
9 Months Ago

And that's NOT cheese!


Reply
Savanah Avery
9 Months Ago

Gemma Allen


Reply
Dustin Bess
9 Months Ago

please stop calling it cheese.. it is a spread .. not a cheese.


Reply
Maria Fallon
9 Months Ago

Jan


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