Herbed Cashew Cheese

This herbed vegan cashew cheese & spicy tomato jam will make you forget all about the "real" thing. A rich and creamy cashew cheese is sprinkled with chopped herbs and paired with a sweet-n-spicy homemade tomato jam. Serve this vegan delight alongside baguette slices, crackers, or even fresh veggies!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Soak the raw cashews in about 2 cups of water for at least 4 hours (I soaked mine overnight).

Step 2

Drain the cashews completely and add them to a food processor along with the nutritional yeast, lemon juice, 2 tablespoons of water, white wine vinegar, garlic, sea salt, and black pepper. Process for 3-4 minutes or until you have a very smooth cream.

Step 3

Transfer the cashew cream to a bowl and stir in the chopped basil, oregano, and thyme.

Step 4

You can either enjoy the cheese as is or line a small colander with tightly-woven cheesecloth, pour the cashew cheese into the cheesecloth, fold the cheesecloth over top, and place the colander over a medium-size bowl so that it is suspended. Then, refrigerate overnight.

Step 5

Once refrigerated, unwrap the cashew cheese, transfer it to a serving platter, and garnish with sea salt, black pepper, and chopped herbs.

Step 6

Refrigerate leftovers.

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