Herbed Garlic Vegan Cheese

This vegan cheese recipe is so good, you won’t even know it is dairy-free! We kept out the nutritional yeast from this recipe to keep it clean, MSG-free, and free from synthetic nutrients. Filled with nutrients and savoury herbs, it is sure to be a hit at your holiday potlucks and dinner parties. 

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Herbed Garlic Vegan Cheese
Herbed Garlic Vegan Cheese
Votes: 4
Rating: 3
You:
Rate this recipe!
Prep Time 12-36 hours
Passive Time 24 hours
Servings
Ingredients
  • 2 cups raw cashews soaked 12-36 hours in water
  • 2 cloves garlic minced
  • 1/2 teaspoon garlic powder or more to taste
  • 1 Lemon zested
  • 2 lemons juiced
  • 3/4 cup filtered water
  • 1/4 teaspoon mustard powder
  • 1/2 teaspoon mountain/Himalayan salt
  • 2 tablespoons cold pressed extra-virgin olive oil
  • 2 tablespoons fresh dill finely minced
  • 1 cheesecloth/nutmilk bag
Prep Time 12-36 hours
Passive Time 24 hours
Servings
Ingredients
  • 2 cups raw cashews soaked 12-36 hours in water
  • 2 cloves garlic minced
  • 1/2 teaspoon garlic powder or more to taste
  • 1 Lemon zested
  • 2 lemons juiced
  • 3/4 cup filtered water
  • 1/4 teaspoon mustard powder
  • 1/2 teaspoon mountain/Himalayan salt
  • 2 tablespoons cold pressed extra-virgin olive oil
  • 2 tablespoons fresh dill finely minced
  • 1 cheesecloth/nutmilk bag
Herbed Garlic Vegan Cheese
Votes: 4
Rating: 3
You:
Rate this recipe!
Instructions
  1. Place cashews in a bowl and cover with cool, filtered water. Cover the bowl with a cloth or plastic wrap and place in the fridge to soak for 12-36 hours.
  2. Once cashews have soaked, drain thoroughly and place in food processor. Add in garlic, garlic powder, lemon zest and juice, water, mustard, olive oil, and salt. Process until creamy and smooth. OPTIONAL: Process first in your food processor, then transfer to a high-speed blender (IE Vitamix) to make it extra smooth and creamy.
  3. Place a colander over a large mixing bowl, and place your cheesecloth/nutmilk bag overtop the colander.
  4. Pour all of your cheese mixture into the cheesecloth bag and gather the corners and twist the top to form the cheese into a ball.
  5. Place into the fridge for about 24 hours to continue to strain. During this time give the bag an extra squeeze one or two times to get out more moisture. It is ready when it holds its shape when taken out of the cheesecloth.
  6. To serve, place carefully on a serving platter, coat with chopped dill, lemon zest, and other garnishes. It serves best chilled with crackers or veggies, and will keep in the fridge up to 5 days.
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