Rosemary and Thyme Vegan Cheese
Ingredients
- 1 Cup Raw Cashews, soaked overnight.
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- Juice of 1 Lime (about 1 Tbsp)
- 4 Tbsp Nutritional yeast
- 1 Tbsp Apple cider vinegar
- 1 tsp Garlic powder
- 2 Tbsp water
- 1 Spring fresh rosemary, chopped
- 1 Spring fresh thyme, chopped
Optional
- Fresh thyme leaves to top
Preparation
Place cashews in a bowl, cover with cold water, and soak overnight or for at least 6 hours.
Once cashews have soaked, thoroughly drain them and add to a food processor all ingredients except rosemary and thyme. Blend the mixture until smooth.
Add chopped rosemary and thyme and mix using a spatula or spoon until well combined.
Place a mesh strainer or colander on top of a bowl or pot. Place a clean absorbent towel or cheesecloth on top. Add the cheese mixture on top of your cheesecloth or towel. Gather the corners of the towel, bring them together, and gently twist them on top to tighten the cheese and create a ball. Secure with an elastic or rubber band.
Place in the refrigerator and set for at least 8-12 hours or until the cheese is semi-firm to the touch.
Unwrap from the cloth and invert onto a serving plate. You can sculpt the cheese ball with your hands or cloth to your desired form at this point. Top the cheese with fresh thyme florets and enjoy.
