Vegan Cheese Platter

by  Recipe 
For vegan cheese:⠀
2 cups raw cashews, soaked overnight⠀
3 cloves garlic, minced⠀
1 lemon, juiced⠀
2 tbsp apple cider vinegar⠀
3 tbsp nutritional yeast⠀
1 tbsp psyllium husk (optional, to help with binding)⠀
1/2 tsp garlic powder⠀
1/2 tsp onion powder⠀
black poppyseed (optional, for sprinkling)⠀

Add soaked cashews (strained) to food processor with minced garlic, lemon juice, apple cider vinegar, nutritional yeast, psyllium husk, garlic powder and onion powder. Blend until smooth and creamy.⠀

Place a fine mesh strainer (or colander) over a large mixing bowl, and lay down cheesecloth (or a thin absorbent towel). Scoop cheese into cheesecloth, gather the corners and twist the top gently to form a disc. Secure with a rubber band.⠀

Refrigerator overnight, or for at least 6 hours, until excess moisture has been absorbed and it holds its form.⠀

Unwrap cheesecloth and gently invert onto serving platter. Reform with hands or cheesecloth as needed, then sprinkle with poppyseeds to coat. Enjoy with your favourite fresh vegetables, fruits, and crackers. Enjoy! 

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