This delicious vegan cheese is spreadable, incredible, and will be almost impossible for you to stop eating. The soft, creamy cashew cheese is perfumed with a simple pesto made with fresh basil and a bit of garlic. This is the perfect cheese to put out at a party or you can use it as a topping to make any pasta dish extra special.
Creamy Spreadable Pesto Cheese [Vegan, Gluten-Free]
Cooking Time
20
Ingredients You Need for Creamy Spreadable Pesto Cheese [Vegan, Gluten-Free]
- 3/4 cup raw cashews (soaked in water at least 4 hours and drained)
- 1 cup fresh basil leaves
- 1-2 garlic cloves, minced
- 3 tablespoons olive oil
- 2 tablespoons nutritional yeast
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- Black pepper, to taste
- 1/2 cup water
- 1 tablespoon agar agar powder
How to Prepare Creamy Spreadable Pesto Cheese [Vegan, Gluten-Free]
- Put all the ingredients, except the water and agar agar, in a food processor and blend them until they're smooth.
- Add the water and the agar agar powder in a saucepan over medium heat and mix them well.
- Add the pesto mix and bring the whole thing to a boil. It should get a pancake batter consistency.
- Transfer this to a ramekin and let it cool on the counter.
- Refrigerate it for at least 1 hour before serving.
Is there an issue with this recipe?
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Agar Agar -
All Vegan Cheese - Basil
- Cashew
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Cashew Cheese - Nutritional Yeast / Nooch
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About The Author
Maya Sozer
See My RecipesMaya is a culinary creative and photographer. Her foray into sharing her experience began when she was asked to create recipes for a wine bar & bistro in Palo Alto, California, where she then continued to work as a chef. She is the author of the blog Dreamy Leaf.
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