A wheel of cheese is always elegant alongside crackers, and our vegan version is no exception. The recipe makes two, so you can bring one to a party and keep the other to yourself for snacking.
| Level: | Easy |
| Total: | 16 hr 20 min |
| Active: | 20 min |
| Yield: | Two 9-ounce rounds cheese |
Ingredients
- 2 cups raw peeled cashews
- 1/4 cup lemon juice
- 1/4 cup organic refined coconut oil
- 2 teaspoons kosher salt
- 1/2 teaspoon ground white pepper
- 3/4 cup cashew milk
- 1/4 cup finely chopped fresh parsley
- Crackers, for serving
Instructions
- Place the cashews in a bowl and cover with 4 cups water. Cover with plastic and soak 8 hours or up to overnight.
- Drain the cashews and place in a high-powered blender with the lemon juice, coconut oil, salt, white pepper and 1/2 cup cashew milk. Blend the mixture, stirring as necessary. Add the remaining 1/4 cup cashew milk and blend until smooth. Stir in the parsley.
- Fold the cheesecloth in half and line 2 small bowls with a piece of doubled cheesecloth, leaving enough overhang to cover the cashew mixture.
- Divide the cashew mixture between the two bowls and cover completely with the cheesecloth. Wrap in plastic and refrigerate 8 hours or up to overnight. Serve cold.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1160 |
| Total Fat | 96 g |
| Saturated Fat | 37 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 5 g |
| Sugar | 15 g |
| Protein | 30 g |
| Cholesterol | 9 mg |
| Sodium | 730 mg |
Reviews
Does the cheesecloth serve any other purpose besides adding texture to the surface of the spread?
I’m not vegan or dairy-free, but I love trying new and unexpected things. I was pleasantly surprised by how much this looks like a cheese spread and sort of has that mild cheese flavor. I added garlic powder and tarragon, I would love to try fresh garlic and chives to add a little more flavor. I didn’t use the cheesecloth and just kept it in ramekins and that worked out just as well. Definitely give this one a try to mix things up!
It looks delicious
I didn’t think you could eat raw cashews. Does this recipe contain raw or not dry roasted cashews?