Fancy a premium vegan cheese alternative 😍🧀? Then we have the perfect recipe for you today from Ken (on Instagram: @talesofhorizion). Creamy cashew base meets cranberries and French herbs. And to dip, our organic cassava chips.
Get cozy, close your eyes and imagine a perfect holiday by the Mediterranean Sea! ☀️🌊Here’s how:
Ingredients:
150 g cashew nuts
2 tbsp olive oil
290 ml water
2 tbsp lemon juice
1 tbsp white vinegar
3 tbsp nutritional yeast
1 tsp herbs de Provence
1 tbsp garlic powder
1 large tsp salt
1/2 tsp pepper
1 tbsp agar-agar powder
50 g dried cranberries (unsweetened)
2 tbsp herbs de Provence (for topping)
For dipping: Our organic Cassava Chips with sea salt
Preparation
- Soak the cashews in a little water for at least two hours.
- Then put the cashews together with all other ingredients except the cranberries into a blender and mix until a fine mass is formed.
- Pour the creamy mixture into a saucepan, stir in the cranberries and cook over medium heat until bubbles form. Then reduce the heat.
- Continue to cook over low heat, stirring, until the mixture becomes sticky and thicker. (Approx. 10-15 minutes in total)
- Pour the cashew mix into a greased mold. Let it cool down and then place it in the refrigerator for at least 4 hours.
- Carefully remove the cheese from the mold and roll it in the herbs on a plate.
- Enjoy with our cassava chips or bread!
