VEGAN CASHEW CHEESE

I have been experimenting a lot with vegan cheeses and this one is my absolute favourite! I made a version of it for Christmas using thyme and dried cranberries but this smoky version is my current favourite!
You can buy liquid smoke but I actually use my own smoky marinade leftover from home smoking mushrooms or aubergines, its so intensely smoky but liquid smoke works just as well.

You can replace the liquid smoke with lemon juice and add some lovely fresh herbs like thyme or oregano for a lovely light summery creamy cheese.

This is just so good, it doesn't last long in our house and is perfect served with sourdough crackers or slathered on a freshly baked sourdough with some sliced tomatoes, basil and a drizzle of balsamic vinegar! It also makes a lovely filling for a baked sweet potato!

If you forget to soak the cashews overnight you can boil them in water for 10 mins to soften them, just drain them before you use them!

You can also shape the cheese into a log shape, or a round shape once it has firmed up. Then get all creative by rolling it in herbs, chopped nuts or a spice blend!

White miso paste adds a fabulous umami flavour and makes this taste like actual cheese, its fermented and makes a real difference to the taste. You can buy it in Waitrose, Tesco and online.

Ingredients

• 1 cup cashew nuts, soaked in cold water overnight
• 2 tablespoons liquid smoke or 2 tablespoons lemon juice
• 2 tablespoons nutritional yeast flakes
• 2 tablespoons coconut oil, melted
• 2 teaspoons white miso paste
• 1 clove garlic of garlic, fermented garlic or 1/2 tsp garlic powder
• 1/2 teaspoon salt
• zaatar spice blend, fresh herbs, chopped nuts or lemon zest to coat

 
Method
Simply add the drained cashew nuts, lemon juice, nutritional yeast flakes, coconut oil, miso paste, garlic, liquid smoke and salt to a blender and blitz until smooth.
Line a small bowl with cling film
Scoop the cheese mix into the bowl, gather the sides of cling film around the cheese and twist to make a ball shape.
Chill in the fridge for a few hours, until firm.
Remove the cling film, then roll the cheese into a log shape and coat with dried herbs, fresh herbs or chopped nuts.
This cheese will keep for around 5 days in the fridge.