EASY GARLIC & HERB VEGAN CHEESE
Steps:
- Place cashews in a bowl and cover with cool water. Cover with plastic wrap and set in the refrigerator to soak for 12 hours*. If you can't get to them right away, drain, place back in bowl, and cover with plastic wrap. They will keep refrigerated for 24-36 hours.
- Once soaked, drain cashews thoroughly and add to food processor. Add minced garlic, garlic powder, lemon zest, lemon juice, water (starting with lesser end of range), nutritional yeast, salt and olive oil.
- Process until very creamy and smooth, scraping down sides and adding additional water as needed. Then taste and adjust seasonings as needed, adding more lemon zest for tartness, nutritional yeast for cheesiness, garlic for zing, or salt for flavor + balance.
- Place a fine mesh strainer (or colander) over a large mixing bowl, and lay down two layers of cheesecloth (or a clean, fine, absorbent towel).
- Use a spatula to scoop all cheese over the cheesecloth, then gather the corners and twist the top gently to form the cheese into a "disc." Secure with a rubber band.
- Place in refrigerator to set for at least 6 hours, preferably 12, or until excess moisture has been wicked away, and it holds its form when released from the cheesecloth. The longer it sits in the fridge the more it will firm up.
- To serve, unwrap from cheesecloth and gently invert onto a serving platter. Reform with hands or cheesecloth as needed, then coat with chopped herbs and a bit more lemon zest (optional). It is fragile, so handle gently.
- Enjoy chilled with crackers or vegetables. Cheese will hold its form for 1-2 hours out of the refrigerator, but best when chilled. Leftovers keep well covered in the refrigerator up to 5 days.
Nutrition Facts : ServingSize 1 one-Tbsp servings, Calories 55 kcal, Carbohydrate 3.1 g, Protein 1.8 g, Fat 4.4 g, SaturatedFat 0.7 g, Sodium 38 mg, Fiber 0.5 g, Sugar 0.6 g, UnsaturatedFat 3.26 g
VEGAN GARLIC & HERB 'CHEESE' BALLS
Use cashew cheese to make these moreish vegan garlic & herb 'cheese' party bites. Serve any leftovers with crackers and chutney for a vegan cheeseboard
Provided by Esther Clark
Categories Canapes, Starter
Time 30m
Yield Makes 20
Number Of Ingredients 6
Steps:
- Mix the cashew cheese, walnuts, chives, garlic granules and a pinch of seasoning together in a bowl, then cover and chill for 1 hr.
- Tip the parsley into a shallow bowl and the chilli flakes or sumac into a second shallow bowl. Roll the chilled mixture into 20 small balls, then roll in the parsley or the chilli flakes, or sumac, until fully coated. Transfer the cheese balls to a tray and chill for 3 hrs, or until ready to serve. Any leftovers will keep in a jar, topped up with olive oil, for a week.
Nutrition Facts : Calories 97 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.4 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
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- Put about half the chives aside, and put all other ingredients in a food processor or blender. Blend until the cheese comes together, achieving uniform consistency.
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