Cashews are excellent for pureeing into cheeses. They are fairly flavour-neutral, and have a great mouthfeel. The addition of lemon juice and nutritional yeast provide the tangy, salty, umami flavours that are often lost in translation in vegan cheeses. I guarantee, you won’t even miss your traditional cheese log!
Seaweed is another excellent flavour intensifier, but has the added benefit of being an incredibly beneficial superfood. Besides being full of vitamins A, C, E as well as several essential minerals, it is SO versatile and easy to use! Dulse doesn’t need to be soaked, making it the most convenient type of seaweed on the market, and it has a bright, vibrant colour that makes any food more appetizing! I decided to use it as a garnish, to add a bit more interest and flavour to my cheese, but it’s also great in salads, or on its own as a snack!
Next time you have company coming, whip up some of this cashew cheese, break out the veggie sticks and gluten free crackers, and enjoy! Eat well and live well!
- 125 g cashew nuts (soaked in water)
- 1 tsp lemon juice
- 3 tbs nutritional Yeast
- pepper, to taste
- seaweed dulse (for garnish)
1. Soak Cashew nuts in water for at least 2 hours.
2. In a food processor or blender, combine nuts, lemon juice, nutritional yeast and pepper.
3. Form the mixture into a log, and cover with Seaweed Dulse. Rest the cheese in the fridge for at least 40 minutes before slicing.