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Baked Herb-Crusted Cashew-Almond Cheese
[Vegan]

MY By: Meredith Youngson

Author Bio

Meredith is a Registered Holistic Nutritionist with a focus on plant-based health and wellness. Her... Read More

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Decadent Baked Herb-Crusted Cashew-Almond Cheese

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Baked Herb-Crusted Cashew-Almond Cheese [Vegan]

Dairy Free

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... Read More

Ingredients You Need for Baked Herb-Crusted Cashew-Almond Cheese [Vegan]

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

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How to Prepare Baked Herb-Crusted Cashew-Almond Cheese [Vegan]

Soak the nuts in water overnight. When ready to begin making the cheese, drain and rinse the nuts.
With a food processor, purée nuts until very smooth with lemon juice, olive oil, nutritional yeast, and spices.
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.
Chill overnight with cheese resting on strainer, allowing water to drip out.
Preheat oven to 390°F. Line baking sheet with parchment paper.
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.
Finally, sprinkle with salt, pepper, and spices. Bake for 40-50 minutes, or until it is firm to touch and slightly browned.
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.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.