Vegan Garlic & Herb Cashew Cream Cheese Recipe

Vegan Garlic & Herb Cashew Cream Cheese Recipe

This soft and spreadable vegan garlic and herb cashew cream cheese is filled with delicious herbs that pack a powerful flavour punch!

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Although this vegan garlic and herb cashew cheese recipe might take some time to prepare, it really couldn’t be simpler to make.

To make a vegan cashew cheese that’s creamy and spreadable, you’ll need to soak your cashews overnight (up to 24 hours) so they can blend to create a smooth texture.

Once you’ve pureed the softened cashews, simply stir in the remaining ingredients and sieve the mixture through a cheesecloth.

Next, you’ll need to leave the mixture to drain for a couple of hours to remove any excess liquid.

Then your vegan cashew cream cheese needs to set in the fridge overnight before you can tuck in and enjoy.

Total Time: 50 hours

Prep Time: 50 hours (for soaking cashews and allowing cheese to set)

Servings: 6

Rating:  

Total Time: 50 hours

Servings: 6

Ingredients

Method

Ingredients

(Servings: 6)

  • 0.25 0.25 cups raw cashews, chopped in half if whole cashews (soaked overnight)
  • 0.66666666666667 0.66666666666667 Tbsp cider vinegar
  • 0.33333333333333 0.33333333333333 Tbsp lemon juice
  • 0.16666666666667 0.16666666666667 garlic clove, minced
  • 0.16666666666667 0.16666666666667 tsp lemon zest
  • 0.5 0.5 Tbsp water, plus water to soak the cashews
  • 0.5 0.5 spring onions, diced
  • 0.33333333333333 0.33333333333333 Tbsp chopped chives
  • 0.5 0.5 Tbsp chopped flat leaf parsley
  • Generous pinch of sea salt
  • Generous pinch of fresh ground black pepper

Method

  1. Soak the cashews in water in the fridge overnight, or up to 24 hours. In the morning drain and rinse the cashews and add to a blender/ food processor with the cider vinegar, lemon juice and water, blend until smooth as possible adding up to another 2 tbsp of water if necessary.
  2. Transfer the cashew purée to a mixing bowl and fold in the remaining ingredients.
  3. Line a small 6″ sieve with cheesecloth and place the sieve over a bowl.
  4. Add in the cashew mixture, smooth out the top and carefully fold over the sides of the cheesecloth.
  5. Leave on the side for about two hours and discard the liquid that has drained out into the bowl.
  6. Place in the fridge overnight to allow even more water to drain and the cream cheese to firm up.
  7. After allowing to sit overnight, carefully unfold the cheesecloth and turn the cashew cream cheese dome out onto a plate. Serve with crackers or crostini.

Want to try your hand at making more vegan cheese varieties?

Here are our favourite vegan cheese recipes!

Written by

Alexander Willow-Harvey

Alexander Willow-Harvey

Alexander lives by the sea in England, and is the son of both a baker and a chef. Growing up, many of his happy memories were food related, but he never really explored cooking by himself until he became vegan. He wants to show people how to eat tasty, healthy and nutritious food, and how to make vegetables incredibly tasty!

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