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January 26, 2015 by: Charlie Rioux

Spreadable Herb Cashew-Hemp Cheese

Spreadable Herb Cashew-Hemp Cheese

Who says you can’t have cheese as a vegan?
You can definitely have delicious cheese!

Spreadable Herb Cashew-Hemp Cheese Vegan

I tried some of the regular processed vegan cheeses available in most grocery stores and I have to say I am not a fan of most. Although I do have phases (lazy phases) when I’ll buy some to make grilled-cheeses, the ingredients alone make it a no-go as a staple.

However, fancy vegan cheeses just made their appearance in my life and these are awesome. Most often made with nuts, you can now find vegan cheeses such as gruyère and brie (I’ve had a cumin gruyère that was a-m-a-z-i-n-g). The truth is they don’t taste like the real thing, but they are so creamy and delicious, I actually think eating cheese is sad because you miss out on the really good stuff.

The only downside is that they are quite expensive. So I decided to go ahead and try to make some, which is actually quite easy. This creamy spreadable cheese turned out so good I ate it all in 2 days (because I forced myself not to eat it all in one day).

Herb Cashew-Hemp Cheese Vegan

Spreadable Herb Cashew-Hemp Cheese
2015-01-26 14:32:54
vegan, raw, gluten-free, oil-free, soy-free
Save Recipe
Print
Prep Time
10 min
Total Time
24 hr
Prep Time
10 min
Total Time
24 hr
Ingredients
  1. 1 3/4 cups raw cashews, soaked for 2-4 hours
  2. 1/4 cup hemp seeds
  3. 3/4 cup water
  4. 1/2 tsp miso paste
  5. 1 tbsp lemon juice (about 1/2 lemon)
  6. 1/2 tsp fine sea salt
  7. 1 tbsp chopped chives
  8. 1 tbsp finely chopped parsley
Instructions
  1. Add the cashews, hemp seeds, water and miso to a blender (ideally a high speed blender) and process until very smooth.
  2. Transfer to a bowl and cover with a piece of cheese cloth.
  3. Let ferment for 10 hours (I do overnight).
  4. Remove the cheese cloth and mix in the lemon juice, salt, chives and parsley.
  5. Transfer to desired container and refrigerate for 12 hours, covered.
Adapted from Going Raw
Adapted from Going Raw
Sweet Salty Spicy https://sweetsaltyspicy.net/
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Vegan Raisin Cinnamon Rolls
Red Coconut Tempeh Curry (Gluten-Free, Oil-Free)

Comments

  1. ~ Carmen ~ says

    February 2, 2015 at 2:21 PM

    Miso paste. Interesting addition. I bet it gives it a nice kick. This looks yummy!

    :] // ▲ itsCarmen.com ▲

    Reply
  2. Tracey says

    October 7, 2015 at 2:47 PM

    Yum! How long will this recipe keep in the fridge?

    Reply
    • Charlie says

      October 7, 2015 at 11:06 PM

      Hi Tracey,
      It is so good, I ate it all in a couple days! It should keep for a week, maybe a bit more. Let me know if you try it!

      Reply
      • Tracey says

        October 8, 2015 at 7:34 AM

        Ok, thanks! I don’t have cheesecloth, can I just cover with plastic wrap?

        Reply
        • Charlie says

          October 8, 2015 at 1:08 PM

          It is important that what you put on it is a bit breathable, so I wouldn’t recommend plastic wrap. You could cover with a nut milk bag if you have one, or with a coffee filter.

          Reply
          • Tracey says

            October 8, 2015 at 1:16 PM

            Ok, thanks..that makes sense 🙂

  3. Judy Larson says

    November 9, 2016 at 11:28 PM

    Looking at making the Herb Cashew-Hemp Cheese.

    Reply

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Welcome to my blog! I am Charlie, and this is my recipe blog where I share my love for making delicious meals and treats. All my recipes are vegetarian and the majority are vegan.

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