Ingredients
1 cup cashew creamer pulp
1 cup cashews
1 Tbsp apple cider vinegar
juice of 1 lemon
1 cup water
1 tsp salt
3 Tbsp nutritional yeast
2 Tbsp arrowroot
dried herbs of choice (we used basil, parsley, and chives)
Directions
Vegan Herb Cheese
Prep: 20 minutes, Wait: 24 hours
Use your leftover cashew pulp in our Vegan Herb Cheese recipe. Creamy and full of flavorful herbs like basil, parsley, and chives. Enjoy with crackers, on a cheese board, or however you desire!
Servings: 2-3
Ingredients
1 cup cashew creamer pulp
1 cup cashews
1 Tbsp apple cider vinegar
juice of 1 lemon
1 cup water
1 tsp salt
3 Tbsp nutritional yeast
2 Tbsp arrowroot
dried herbs of choice (we used basil, parsley, and chives)
Directions
Step 1
Add all ingredients (except dried herbs) to a food processor and blend until completely smooth.
Step 2
Once smooth, add in the dried herbs and blend just until incorporated.
Step 3
Transfer mixture into a small-medium sized pan and fold the mixture using a spatula over medium heat until it begins to thicken and come together. This should take about 5-10 minutes. It should end up looking pretty solid and gooey.
Step 4
Remove from heat and transfer into a lined dish of your choice.
Step 5
Gently press it to the sides and smooth the top with a spatula. Cover with more parchment paper and let it sit in the refrigerator for at least 24 hours, or until completely firm.
Step 6
When ready, peel away the top layer of the parchment paper and flip cheese onto a small plate, removing the rest of the parchment paper. Enjoy with crackers, on a cheese board, or however else you’d like!