Herb and Garlic Cashew Cheese Recipe. Easy and Delicious Cashew Cream Cheese. Full Recipe Below. Thanks for Watching!

Herb and Garlic Cashew Cheese

Prep Time: 10 Minutes
Rest Time: 6 Hours
Total Time: 6 Hours 10 Minutes
Yield: 2 x 2” Wheels


1 cup (230g) Raw Cashews, Soaked In Water Overnight
1 tsp (3g) Lemon Juice
3 tbsp Water
1 tbsp (3g) Fresh Parsley, Minced
1 tsp (1g) Fresh Thyme, Minced
1 tsp (1g) Fresh Rosemary, Minced
1 tbsp (5g) Nutritional Yeast
1 tsp (3g) Garlic, Minced
1 tsp (5g) Pesto, Prepared or Homemade
Salt & Pepper, To Taste

In a high speed blender, add cashews, lemon juice and water. Blend until smooth (you can add a little more water if needed). Transfer the cashew mixture to a bowl and fold in the remaining ingredients.

Choose molds - I used two 2” ramekins. Line molds with cheesecloth (If you do not have cheesecloth you could also use plastic wrap). Refrigerate for 5-6 hours. Once the cheese has set in the mold you can remove and enjoy.

Notes: If there is any left after the first day, it usually keeps refrigerated for 1-2 weeks, or i have frozen the cheese before for 3-6 months.

Music: [ Ссылка ]

Instagram: [ Ссылка ]

свернуть