Gluten-free, Soy-free
Impress your guests with this creamy, flavorful cheese that’s perfect for a gathering. Serve a spread of apps by setting out this cheese wheel along with Sour Cream and Onion Dip, Pub Cheese and your favorite combination of chips, crackers, pretzels and vegetables.
Creating a creamy and flavorful vegan cheese wheel is easier than you might think. This Cashew and Herb Cheese Wheel recipe is not only delicious but also versatile, making it a delightful addition to any plant-based charcuterie board or appetizer spread.
To prepare this delectable cashew-based cheese, start by soaking raw unsalted whole cashews to achieve a creamy texture. These cashews are blended with lemon juice, refined coconut oil, and a medley of seasonings and herbs, including garlic powder, onion powder, dried parsley, dried chives, nutritional yeast, salt, and freshly ground black pepper. The result is a luscious cheese mixture that is both tangy and savory.
After blending the ingredients into a creamy consistency, transfer the mixture into a circular mold lined with plastic wrap. This step ensures easy removal of the cheese wheel once it has solidified. Refrigerate the cheese for at least 2 hours to allow it to set.
When ready to serve, gently unmold the cheese wheel by pulling at the edges of the plastic wrap and flipping it onto a plate. Slowly peel off the plastic wrap to reveal your beautifully shaped cheese wheel.
The finished product pairs wonderfully with an assortment of accompaniments such as vegan crackers, pretzels, chips, or fresh veggies. Enjoy the creamy, tangy, and savory flavors that mimic traditional dairy cheese but with all the benefits of a dairy-free, vegan option. This Cashew and Herb Cheese Wheel is sure to impress your guests and elevate your vegan culinary repertoire.
PREP TIME: 5 minutes, plus inactive time to soak cashews
CHILL TIME: 2 hours
YIELD: 6 to 8 servings
INGREDIENTS:
- 1½ cups (219 g) raw unsalted whole cashews, soaked
- 1 tbsp (15 ml) lemon juice
- 3 tbsp (40 g) refined coconut oil
- ⅓ cup (80 ml) water
- ½ tsp garlic powder
- ½ tsp onion powder
- 1½ tsp (1 g) dried parsley
- 1 tbsp (0.2 g) dried chives
- 1½ tbsp (7 g) nutritional yeast
- ½ tsp salt
- ½ tsp freshly ground black pepper
INSTRUCTIONS:
- Prepare the Mold: Line a 4-inch (10-cm) circular mold with plastic wrap, ensuring that the wrap covers the entire inside surface. This will make it easier to remove the cheese later.
- Blend the Ingredients: In a food processor or high-speed blender, combine all the ingredients – soaked cashews, lemon juice, refined coconut oil, water, garlic powder, onion powder, dried parsley, dried chives, nutritional yeast, salt, and freshly ground black pepper.
- Blend Until Creamy: Process or blend the mixture until it becomes smooth and creamy. Make sure to scrape down the sides as needed to ensure even blending.
- Transfer and Refrigerate: Transfer the creamy cheese mixture into the prepared circular mold. Smooth it out to create an even surface. Cover the mold and place it in the refrigerator. Allow it to chill for at least 2 hours. During this time, the cheese will solidify.
- Unmold the Cheese: After the cheese has chilled for at least 2 hours, carefully remove it from the mold. You can do this by gently pulling at the edges of the plastic wrap and flipping the cheese onto a plate. Slowly peel off the plastic wrap to reveal your beautifully shaped cheese wheel.
- Serve and Enjoy: Your homemade vegan cheese wheel is now ready to be served! It pairs wonderfully with an assortment of accompaniments, including vegan crackers, pretzels, chips, or fresh veggies.
