Garlic And Herb Vegan Cheese
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Garlic And Herb Vegan Cheese
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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.
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Ingredients
- 1 lb cashews soaked
- 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 basil tightly packed, fresh
Instructions
- 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.
- 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.
Equipments used:
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.
Nutrition Information
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Calories
175kcal
(9%)
Carbohydrates
9g
(3%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Sodium
77mg
(3%)
Potassium
202mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
120IU
(2%)
Vitamin C
2mg
(2%)
Calcium
17mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Calories | 175kcal | 9% |
| Carbohydrates | 9g | 3% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 77mg | 3% |
| Potassium | 202mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 17mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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