Lemon & Thyme Cashew "Cheese"

Are you lactose intolerant or avoiding milk for other reasons but you still love cheese? You don’t have to be a vegan fanatic to like this dish.

I made it many times for my friends as an appetizer and the truth is that everyone loves it. Because of the taste and also because it’s a light dish too.

One more reason to love it - you can customise it however you want. I love every dish that I can vary depending on the season and mood.

In this case you can mix different herbs, spices and oils. Start with the basic recipe and then create your own customised “cheese”. I even prepare 2 variations for one dinner. I am telling you. Your friends and family will love it

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Ingredients (makes 5-8 servings)

Photo by Maja Vujic on Unsplash

• 60 gr cashews (soacked 1 hour)

• 250 ml water

• 1/2 lemon zest

• 1 tsp thyme

• 1/4 tsp salt

• 1 tsp lemon juice

• 3 tbsp nutritional yeast

• 1 tbsp cornstarch

• 2 tsp agar powder
  
  
  

Making the Cashew Cheese

1. Soak the cashews in a bowl of water for at least 1 hour. Then rinse and discard the water.

2. Blend the cashews with 125 ml water, lemon, thyme, salt, corn starch and nutritional yeast.

3. Pour 125 ml into a small sauce pan, mix the agar powder in and add the blended cashew mix.

4. Warm up over low heat until in starts boiling. Keep stirring with a spatula for about 1 minute then turn the heat off.

5. Take a bowl or serving container and brush it with extra virgin olive oil. Pour the warm “cheese” mix and let it cool off for 40-45 minutes. After that time it should be cool enough to place in the fridge. Refrigerate for min 1 hour, or even overnight (with a lid or cling film to cover the top).

6. To serve: flip onto a plate and garnish with nuts and or herbs.

TIPS: You can preserve the cashew “cheese” for about 5-7 days in the fridge, make sure in that case you place it in an air-tight container. Other combinations of flavour:

• chili and garlic flakes

• lemon, basil and black pepper

• oregano and sliced cherry tomatoes

• walnuts and mixed herbs

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