Cashew & Herb Cheese

• Creamy, delicious and very moreish.
• Vegan and gluten-free cheese alternative.
• Can be enjoyed on its own or spread onto bread or crackers.
• Can be used as a cheese base on a vegan pizza.
• Easy to make.
• Makes two medium size cheeses.

Organic Cashew Nuts (1kg) - Sussex WholeFoods

1 Cup Cashew Nuts

Marigold Engevita Nutritional Yeast Flakes 125g

1/2 Cup Yeast Flakes

Onion Powder 200g (Sussex Wholefoods)

1Tbsp Onion Powder

Smoked Sea Salt 125g (Maldon Sea Salt)

1 Heaped Teaspoon Smoked Salt

Oatly Organic Oat Drink 1 Litre

3 Cups Oat Milk

Agar Flakes 28g (ClearSpring)

2Tbsp Agar Flakes

Rapeseed Oil, Organic 500ml (Biona)

1/4 Cup Rapeseed Oil

Brown Rice Miso, Organic 300g (Clearspring)

2 Tbsp Miso

Lemon Juice 250ml (Sunita)

2Tbsp Lemon Juice

Herbes de Provence 30g, Organic (Sussex Wholefoods)

enough to cover your cheese

Other Ingredients

• Water.

Method

1. Cover cashews with water and leave to soak for at least 5 hours.
2. Place cashews, yeast flakes, onion powder and salt in the bowl of a food processor or blender and blend until smooth.
3. Mix oat milk with rapeseed oil in a big pan, add agar flakes and bring to boil over high heat.
4. Change heat to low-medium, cover and simmer, stirring occasionally for 10-15 minutes.
5. Gradually add milk to the cashew mixture. Add lemon juice and miso, stir until all ingredients combine into a creamy paste.
6. Pour your cheese mix into the two medium-sized bowls and allow to cool.
7. Refrigerate for at least 6 hours (best to do it overnight).
8. Remove cheese from the bowl and cover in Herbes de Provence.