Herbed Cashew Cheese

This herbed vegan cashew cheese & spicy tomato jam will make you forget all
about the "real" thing. A rich and creamy cashew cheese is sprinkled with
chopped herbs and paired with a sweet-n-spicy homemade tomato jam. Serve this
vegan delight alongside baguette slices, crackers, or even fresh veggies!

Servings: 1 ½ cups

Author:

Prep Time
12 hours, 15 minutes

Total Time
12 hours, 15 minutes

Course:

Appetizer Cheese

Cuisine:

Vegan plant-based gluten-free Grain-Free

Instructions

1 Soak the raw cashews in about 2 cups of water for at least 4 hours (I soaked
mine overnight).
2 Drain the cashews completely and add them to a food processor along with the
nutritional yeast, lemon juice, 2 tablespoons of water, white wine vinegar,
garlic, sea salt, and black pepper. Process for 3-4 minutes or until you have a
very smooth cream.
3 Transfer the cashew cream to a bowl and stir in the chopped basil, oregano, and
thyme.
4 You can either enjoy the cheese as is or line a small colander with
tightly-woven cheesecloth, pour the cashew cheese into the cheesecloth, fold the
cheesecloth over top, and place the colander over a medium-size bowl so that it
is suspended. Then, refrigerate overnight.
5 Once refrigerated, unwrap the cashew cheese, transfer it to a serving platter,
and garnish with sea salt, black pepper, and chopped herbs.
6 Refrigerate leftovers.

Herbed Cashew Cheese

Course:

Cuisine:

🧂 Ingredients

Instructions

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