Vegan Garlic and Herb Cheese
This cashew cheese is not only the easiest vegan cheese but the most amazing!
Servings: 6
Calories: 217kcal
Ingredients
- 1 Cup Raw cashews, soaked
- 1 Tablespoon Tahini
- 1/4 Cup Coconut oil, solid
- 2 Tablespoons Lemon juice
- 1/4 Cup Water
- 1 Teaspoon Salt
- 2 Teaspoons Dried parsley
- 1 Teaspoon Garlic powder
- 1/4 Teaspoon Black pepper
- 1/3 Cup Green onions, chopped
Instructions
- You need to soak your cashews first. Soak them in either cold water for 8-12 hours. I like to do it over night. Or in boiling water for 30 minutes-1 hour.
- When ready to make the cheese, drain the cashews and add them to a blender with the tahini, coconut oil, lemon juice, water, and salt.
- Blend on high, scraping down the sides as needed until the mixture is completely smooth. It may take a few minutes, depending on your blender.
- Once the cashew mixture is smooth, scoop mixture into a bowl.
- Add the parsley, garlic powder, black pepper and green onions to the bowl. Stir to combine with the cashew cheese.
- Put the cashew cheese in the fridge. Let it chill for at least an hour or two and the cheese will firm up and be the perfect texture!
- Serve with all your cheese platter favorites! Keep the cheese covered in the fridge until ready to serve. The cheese will keep in the fridge for about a week or so.
Notes
If you don't have a super powerful blender, and you are having a hard time getting the cashew mixture smooth, add another tablespoon of water.
Nutrition
Calories: 217kcal | Carbohydrates: 8g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Sodium: 393mg | Potassium: 175mg | Fiber: 1g | Sugar: 2g | Vitamin A: 55IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1.6mg