This is a great looking cheese for any platter and its dairy free! Coat with fresh or dry herbs and pepper. The taste is zesty which you can adjust yourself by reducing the lemon zest content. Enjoy!
Dairy free, lactose free, gluten free, sugar free, vegan, raw, plant based
2 cups raw cashews (soaked in water overnight)
2 garlic cloves, minced
1 large lemon, juiced and zested
1 tablespoon nutritional yeast
1 teaspoon sea salt
2 tablespoons olive oil
Pepper and herbs for decoration
Drain and rinse the cashews. Puree the cashews with a bit of fresh water until smooth and creamy and all graininess has gone. You want the pureed cashews as thick as you can get it. Add minced garlic, lemon zest (taste test as you go, adding or decreasing ingredients to suit your taste buds), lemon juice, nutritional yeast, salt and olive oil. Line a bowl with two layers of cheese cloth. Place the cheese mixture in the middle of the cheese cloth. Gather the corners and firmly twist together with a rubber band. Attach the top of the cheese cloth with a rubber band to a wooden spoon straddling the bowl making sure there is ample space between the bottom of the cheese cloth and the bottom of the bowl. This way the liquid from the cheese will run directly into the bowl. Leave in fridge for around 12 hours to give it time to firm up.
Gently unwrap the cheese cloth and place the cheese on a serving plate forming it into your preferred shape. Coat with fresh or dry herbs and pepper. Best kept in the fridge when not on display.
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