Posted by

Victoria Lagodinsky

March 16, 2014

recipe for the best Vegetarian Nut Cheese

Soaked and blended cashews make a remarkably creamy soft ‘cheese’. Garlic and lemon, herbs and nuts are just a few of the many flavourings you can use.

Vegetarian Nut Cheese Recipe

Serves: 4

300g/10½oz/2 cups cashew nuts
½ tsp salt
1 garlic clove, crushed
1 tbsp lemon juice
a large pinch of smoked paprika
5 tbsp chopped mixed herbs, such as thyme, oregano and chives
5 tbsp shelled pistachios, finely chopped
freshly ground black pepper
crispbreads or vegetable crudités, to serve

1 Put the cashews in a bowl, cover with warm water and leave to soak for at least 2 hours, then drain and transfer the cashews to a food processor or blender. Add 185ml/6fl oz/3/4 cup water and blend into a coarse paste. For a softer ‘cheese’, add a little more water and blend into a coarse purée. Add the salt and season with pepper.

2 Divide the nut cheese into 3 equal portions. Stir the garlic, lemon juice and paprika into 1 portion and spoon it into a ramekin. Put the chopped pistachios on a plate. Using your hands, divide another portion of the nut cheese into teaspoon-sized balls, then roll each ball in the pistachios until evenly coated. Roll the last portion of the nut cheese into a log and roll it in the herbs to coat. Serve the flavoured nut cheeses with crispbreads.
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delicious recipes from the New Vegetarian Kitchen

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