One of the biggest worries for people who want to become vegan is "But I love cheese and could never give it up!" Well, you don't have to! While there are many vegan cheeses out there on the market, none of them come close to tasting as good as the ones you can make at home. In case you missed it, back in June, I posted a recipe for my cheddar cheese ball, you can check it out here:
Now I have a new cheese for you! My herbed cheese!
Imagine being able to impress your friends with a cheese tray that's all vegan! They'll love it. This is a very simple recipe, the only note I need to give you is you do need to make this a day in advance to give it time for draining.
Ingredients:
1 1/2 cups raw cashews, soaked in water several hours or overnight
4 TBSP apple cider vinegar
2 TBSP lemon juice
3 TBSP water (might not use it all)
3 scallions, chopped
2 TBSP chives, chopped
3 TBSP parsley, chopped
a pinch of salt
a pinch of black pepper
Process:
Drain and rinse your cashews and toss them into a food processor along with the vinegar, lemon juice and half of the water. Blend until smooth. You don't want a watery texture, it needs to be a creamy paste, therefore add the rest of the water slowly as needed. Transfer the mixture into a mixing bowl and fold in the remaining ingredients. Line a sieve with cheesecloth (or paper towel) and place the sieve over a bowl. Scoop the mixture into the cloth and allow to rest and drain for a few hours on the counter. After those few hours, squeeze out some of the liquid, change paper towels if needed, and allow to continue to drain in fridge overnight. The next day your cheese will be ready to eat. Enjoy!
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| Look at all that goodness! |
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