Herbed Garlic Vegan Cheese
Prep Time
12-36hours
Passive Time
24hours
Prep Time
12-36hours
Passive Time
24hours
Ingredients
  • 2cups raw cashewssoaked 12-36 hours in water
  • 2 cloves garlicminced
  • 1/2teaspoon garlic powderor more to taste
  • 1 Lemonzested
  • 2 lemonsjuiced
  • 3/4cup filtered water
  • 1/4 teaspoon mustard powder
  • 1/2teaspoon mountain/Himalayan salt
  • 2tablespoons cold pressed extra-virgin olive oil
  • 2 tablespoons fresh dillfinely minced
  • 1 cheesecloth/nutmilk bag
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.