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Vegan herb cheese - spreadable and easy to make
In a lot of the cheeses you get in supermarkets you have tons of oil and starch, but hardly any protein. But this spreadable vegan herb cheese has all the nutrients from cashews nuts and a lot of protein.
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Add some cracked pepper on top and enjoy on bread or oat cakes. I also added some sliced grapes on top as well. The sweet and savoury flavour worked really well with this vegan herb cheese.
It's super easy to spread. Initially I wanted to make a dense cheese, but I really liked the consistency of this one, it's like a mix between cream cheese and cheddar, kinda right in the middle.
Spreadable cheese ingredients:
- 120g cashew nuts
- 240ml water
- 4 tbsp nutritional yeast (nooch)
- 3 tbsp lemon juice
- 2 tbsp olive oil
- 3/4 tsp garlic powder
- 1 tsp salt
- 5g agar powder
- Mixed herbs
- Cracked black pepper
Add all cheese ingredients into a blender apart from the mixed herbs. Blend until you get a smooth texture (my smoothie blender works best for that).
Then pour the mixture into a pan, add some mixed herbs, heat up and cook for 3 minutes while stirring continuously.
Now transfer the mixture into a tupperware dish, even it out and then let chill in the fridge for at least 30 minutes until it has cooled down completely and set.
Then take out of the fridge and upend the cheese.
Spread on bread or oat cakes. I also added some grapes on top of my oat cakes, it was really delicious!
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