Cashew Cheese Wrapped in Seaweed Flakes
A pretty instant and creamy cashew cheese with a sophisticated twist – rolled in dried seaweed flakes or fresh herbs if you prefer! Thanks very much to Viva! podcast presenter Helen Wilson for this one! Check out her other recipes/news 🙂
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Meal
- vegan-desserts
- lunches
- sides-light-meals-and-salads
Servings
2-4
Ingredients
- 240g/2 cups raw cashews
- 2 garlic cloves, minced
- ½ tsp garlic powder plus more to taste
- Zest of 1 lemon
- Juice of 2 lemons
- 180ml/¾ cups water
- 2 tbsp nutritional yeast
- ½ tsp sea salt
- 2 tbsp olive oil
- 2 tbsp dried seaweed flakes
Instructions
- Place cashews in a bowl and cover with cool water. Cover and soak overnight.
- Once soaked, drain cashews thoroughly and add to food processor.
- Add garlic, garlic powder, lemon zest, lemon juice, water, nutritional yeast, salt and olive oil.
- Process until very creamy and smooth, scraping down sides as needed. Then taste and adjust the seasonings if needed.
- Place a sieve over a large mixing bowl and lay down two layers of cheesecloth.
- Use a spatula to scoop all cheese over the cheesecloth, then gather the corners and twist the top gently to form the cheese round.
- Place in refrigerator to set for at least 6 hours so it can set.
- To serve, unwrap from cheesecloth and gently invert onto a serving platter.
- Reform with hands or cheesecloth as needed, then coat with the seaweed flakes. Serve with lemon slices (optional).
Keywords
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