This smoked vegetable cheese is the perfect appetizer for a party. It's amazingly smoky and if you omit the crust, it's completely nut-free because the cheese is made from vegetables and tofu. Serve with multi-grain crackers or vegetables like celery and carrots for a delicious and savory snack that everyone will love.

Smoked Vegetable Cheese [Vegan]

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For the Crust:

  • 1/2 cup cashews
  • 1.7 ounces kasha (roasted buckwheat)
  • 2.6 ounces sunflower seeds
  • 1-2 tablespoons tamari
  • 1-2 tablespoons olive oil
  • Parsley
  • Coriander

 For the Cheese:

  • 1/3 pounds white asparagus (about ten)
  • 1 lemon
  • 2/3 cup peas
  • 7 ounces silken tofu
  • 1 teaspoon agar
  • 3 1/4 tablespoons non-dairy milk or water
  • 1 teaspoon of lapsang souchong tea
  • Salt and pepper, to taste
  • Arugula sprouts, for decoration
  • Fava beans, for garnish


To Make the Crust:

  1. In a food processor, mix all crust ingredients until a coarse mixture forms.
  2. Spread into the bottom of a small pie pan (about 5-6 inches) and refrigerate while you make the cheese.

To Make the Cheese:

  1. Peel the asparagus and cut off the tough ends, then boil or steam the stalks for about 15 minutes.
  2. Using a high-speed blender, blend the asparagus with the silken tofu, lemon, smoked tea, and season with salt and pepper.
  3. Boil or steam the peas for about 10 minutes. Set aside.
  4. In a small saucepan, heat the non-dairy milk with the agar agar and bring to a boil, stirring constantly. Simmer a few seconds. It should reach 195°F for the agar agar to work. Add this, along with the peas, to the asparagus tofu purée and blend again until smooth.
  5.  Add the cheese mixture on top of the crust and  smooth with a spatula.
  6. Leave in the refrigerator for a few hours, until firm.
  7.  Before serving, decorate with arugula sprouts.


Omit the crust for a nut-free version.


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