Vegan Cheese
Total Time: 23h 15m
Hands-on Time: 00h 15m
Makes: 12 - 16 servings
An easy vegan cheese featuring a mixture of cashews and sunflower seeds. A perfect companion on a vegan cheese board that features pickled vegetables, crackers, marinated beans, and our tasty beet hummus.
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Ingredients
- 2 cups raw cashew pieces
- 1/2 cup raw sunflower seeds
- 1 teaspoon Frontier Co-op® Garlic Granules
- 3 tablespoons Frontier Co-op® Nutritional Yeast Flakes
- 1 teaspoon Frontier Co-op® Sea Salt
- 1 pinch Frontier Co-op® Black Pepper
- 1 cup water
- 1/2 cup lemon juice
Directions
- Soak cashews and sunflower seeds in filtered water for 8 to 12 hours. This process is best started the night before you plan to serve it.
- In the morning, combine soaked cashews and sunflower seeds in a blender or food processor along with remaining ingredients. Blend until smooth.
- Transfer to a triple-layered cheese cloth, twist cheese cloth and press into a flat plate or bowl that is about 6” in diameter. Transfer to refrigerator and let rest for another 8 to 12 hours.
- When ready to serve, unwrap the top of the cheese. Place a plate upside down on cheese. Flip cheese onto plate and remove remaining cheese cloth. Sprinkle with black pepper before serving.
- This cheese is best made in a high-speed blender and a food processor suitable for solid foods.
