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 sprig fresh rosemary, chopped
- 1 sprig fresh thyme, chopped
- Fresh thyme leaves for topping (optional)
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 along with all ingredients except rosemary and thyme, then blend the mixture until smooth.
Add the 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, then place a clean absorbent towel or cheesecloth on top, add the cheese mixture on top of the cheesecloth or towel, gather the corners of the towel, bring them together, and gently twist them to tighten the cheese and create a ball, and 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, sculpt the cheese ball with your hands or cloth to the desired form, top with fresh thyme leaves, and enjoy.
