About the Recipe
Elevate your plant-based platter with this artisanal, spreadable cashew cheese. Infused with fresh garlic, zesty lemon, and savory nutritional yeast, it offers a rich, tangy flavor profile thatrivals traditional soft cheeses. Wrapped in a coating of fresh herbs, this versatile block is perfect for smearing on warm crusty bread, pairing with crackers, or centerpiece-ing your next charcuterie board.
Ingredients
Raw Cashews: 1½ cups (soaked in boiling water for 20 minutes, then drained)
Lemon Juice: 2 tbsp
Nutritional Yeast: 2 tbsp (adds the cheesy flavor)
Garlic: 1 clove (minced)
Water: 3–4 tbsp (just enough to blend smoothly)
Salt: ½ tsp
Fresh Herbs (for coating): 2 tbsp finely chopped fresh rosemary, thyme, or dill
Preparation
Step 1
Blend the Base: Place soaked cashews, lemon juice, nutritional yeast, garlic, salt, and 3 tablespoons of water in a blender or food processor. Blend until completely smooth and thick, stopping to scrape down the sides as needed. Add 1 more tablespoon of water only if the blender stalls.
Step 2
Shape the Cheese: Scoop the thick cashew paste onto a sheet of plastic wrap or cheesecloth. Gather the edges together and twist tightly to shape the mixture into a compact ball or log.
Step 3
Chill to Set: Place the wrapped cheese ball in the refrigerator for at least 2 hours to firm up.
Step 4
Coat & Serve: Unwrap the chilled cheese ball and roll it over the finely chopped fresh herbs until evenly coated. Serve with crackers, warm bread, or on a platter.