Baked Herbed Cashew Cheese

Vegan Baked Herbed Cashew Cheese

Happy 1st of November everyone! I know I promised loads of autumnal recipes this season… And don’t you worry, there are plenty more pumpkin recipes coming your way this month.

But guess what?! I found a quick and easy way to make great vegan ‘cheese’.

When I started playing around with baking cashew cheese I was itching to share it with you guys asap. But I had to bite my tongue and hold back for a little while longer while I was adjusting and perfecting texture and flavour.

It turned out brilliantly, great texture, delicious and perfectly sliceable. Plus, it melts in your mouth like a dream.

The nutritional yeast gives the ‘cheese’ some extra cheesy-ness but it’s optional, the recipe works well without it, too. So don’t worry if you can’t get your hands on yeast flakes, just skip them.

Vegan Baked Herbed Cashew Cheese Vegan Baked Herbed Cashew Cheese Vegan Baked Herbed Cashew Cheese

4.0 from 1 reviews
Baked Herbed Cashew Cheese
 
Prep time
Cook time
Total time
 
Serves: 1
Ingredients
  • 1 ½ cups cashews, soaked
  • ½ cup water
  • 3 garlic cloves
  • juice of 1 lemon
  • ½ tsp salt
  • ½ cup olive oil
  • 3 Tbsp nutritional yeast
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh sage, chopped
  • 1 tsp fresh oregano, chopped
Instructions
  1. Soak the cashews overnight or boil them in water on the hob for 10 minutes.
  2. Pre-heat the oven to 190˚C.
  3. Drain the cashews and add them to a high-speed blender or food processor.
  4. Peel the garlic cloves and juice the lemon and add both to the blender.
  5. Add water, salt, olive oil and nutritional yeast and blend until the mixture is smooth and creamy.
  6. Destem the herbs, add them to the blender and pulse until well combined.
  7. Pour the mixture into an oven-save dish lined with baking paper and pop it in the oven.
  8. Bake it for 40 minutes, then let it set in the fridge for 1 hour before slicing. Enjoy!

Vegan Baked Herbed Cashew Cheese Vegan Baked Herbed Cashew Cheese

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2 Comments

  • Reply
    krisztina
    December 2, 2016 at 3:28 pm

    Thank you for this recipe, I was so glad to find it! Just recently I decided to try and be vegan and see if I can stick with it (been vegetarian for about 25 or so years), and cheese is what I miss most. I have to admit that my first attempt at this recipe didn’t result in perfect “cheese” though. But in my second attempt at it, I reduced the liquid ingredients (less water, less lemon juice and less olive oil), and I’m loving it now. Thank you!

    • Reply
      myvibrantkitchen@gmail.com
      December 2, 2016 at 3:44 pm

      I’m glad to hear you’re trying to be vegan and also that you’re loving the second attempt of the cheese! I found giving up the cheese the hardest, too. Thanks for the tips, I’m definitely going to try adjusting it next time I make it and see how it goes!! Might even adjust the recipe if it turns out better. X Alex

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