Vegan Nut Cheeses

Whether you’ve ditched dairy or you’re simply looking for a tasty addition to a party platter, these three completely plant-based cheese recipes tick all the boxes. Quick, check. Simple, check. Tasty as heck, check. All three of these recipes are nut-based so provide a good dose of plant-based protein and healthy fats. The brazil nut parmesan has got to be the tastiest way to get your daily selenium intake and will take any pasta dish to the next level. Then you’ve got a creamy cashew cream cheese, which makes the perfect bagel topper and has a delicious savoury tang. Lastly, we have the garlic and herb soft cheese that will impress all your guests and is a cracker’s best friend.

Brazil Nut Parmesan Ingredients

1 ¼ cup brazil nuts

2 tbsp hemp seeds

1/2 tsp lemon juice

1/2-3/4 tsp salt

1/4 cup + 1 tbsp nutritional yeast

1/4 tsp garlic powder

Method

Add all the ingredients to a blender or food processor and pulse until it forms a rough meal.

Transfer to a jar and store in the fridge for up to two weeks.

Cashew Cream Cheese Ingredients

1 1/2 cups soaked cashews (soaked for at least 4 hours)

2 tbsp nutritional yeast

½ tsp salt

2 tbsp water

Juice of 1 small lemon

Method

Add all the ingredients to a blender or food processor and blend until completely smooth.

Transfer to a jar and store in the fridge for up to two weeks.

Garlic and Herb Vegan Cheese Ingredients

2 cups cashews (soaked for at least 4 hours)

Juice of 1 small lemon

2 cloves garlic, crushed

1 tsp garlic powder

1/2 tsp salt

3 tbsp nutritional yeast

2 tbsp oregano

2 tbsp thyme

Optional: 2 tbsp cornstarch (to help hold its shape better)

Method

Add all the ingredients to a blender or food processor and blend until completely smooth.

Using a spatula, scoop the mixture onto a sheet of baking paper.

Wrap the baking paper around the ‘cheese’ and mould into a disk about 5cm in height.

Place in the fridge for at least six hours to remove excess moisture.

Unwrap from the baking paper, cover the cheese with the herbs and enjoy.

By Ella Farrugia aka @thecuriousavocado

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