Mediterranean Herb Vegan Cheese

Mediterranean Herb Vegan Cheese

1 cup of cashews soaked in water overnight and drained(around 200g drained weight)
2 tbsp. nutritional yeast flakes
110g melted coconut oil
2 tbsp. fresh lemon juice
1 tbsp. apple cider vinegar
1 tbsp. white miso
1 tsp garlic powder
1/2 tsp onion salt

Dried Rosemary and Thyme for your mould

1. Brush a little coconut oil into your chosen mould. (See notes)
2. Weigh out ingredients
3. Melt coconut oil and set aside.
4. Add all ingredients to a blender/food processor and blend until creamy.
5. Add melted coconut oil last, blending until well combined.
6. Add herbs to the bottom of your mould.
7. Transfer blended mixture to your oiled mould.
8. Tap your mould on your worktop a few times, this will help mixture level out.
9. Refrigerate until set around 1-2 hours… awesomeness awaits you

Notes:
I’ve found a small silicone cake mould is best for this recipe.