This garlic and herb vegan cheese is easy to make at home, spreadable, fragrant, and perfect for serving as a snack or appetizer. It's an amazing dairy-free soft cheese alternative that's great on bread or crackers of your choice.
Drain and rinse the cashews after soaking, then transfer them to a blender. Add salt, cumin, onion powder, olive oil, water, garlic, lemon juice and basil. Blend until smooth.
1 lb cashews, ½ tsp salt, ½ tsp cumin, ½ tsp onion powder, 2 tbsp olive oil, ½ cup water, 3 cloves garlic, ¼ cup lemon juice, 1 ½ cups fresh basil
Place a sieve over a large bowl, then place a cheese cloth inside. Put the cheese mixture inside the cheese cloth, and wrap it up tightly.
Place a heavy object on top of the cheese, such as a couple of cans of beans, and leave it in the fridge overnight, for at least 8 hours.
Remove the cheese from the cheese cloth and shape according to your preference before serving.
Notes
This vegan garlic and herb cheese lasts in the fridge, covered, for 3-4 days. You can also freeze it for 2-3 months, and allow to thaw fully in the fridge before using.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!