Creamy Vegan Cheese

 Creamy Vegan Cheese

 

By Namit Kathoria

 

Soaking time: ½ hr

Preparation time: 10 min

Serves 4.

This recipe goes really well with the Artichoke Pesto Pizza and the Vegan Cheesy Black Lentil Curry Bake.

Ingredients:

½ cup almonds + ½ cup cashew nuts (or any combination of the 2 types of nuts to make up one cup)

1 cup vegetable stock

2 cloves garlic roughly chopped

2 teaspoons brown rice miso paste

3 tablespoons nutritional yeast

Juice of ½ lemon

¼ - ½ teaspoon sea salt

⅛ - ¼ teaspoon black pepper

2 ½ tablespoons tapioca

 

Preparation:

1.      Soak the cashew nuts and the almonds in boiling water for about 30 minutes. Then drain and rinse them.

2.      Put all the ingredients in a blender, blend for about 30 seconds to a minute.

3.      Taste and see if you need to add any more lemon juice, nutritional yeast, salt, pepper or garlic. Once you have tasted and are happy then the creamy vegan cheese is ready to serve.

 

Where does your protein come from?

It comes from a mixture of the almonds, the cashew nuts and the nutritional yeast - all of which are high in protein.

 

To get more inspiration for healthy plant-based recipes please see our new nutrition and recipe book “Life” which is due to come out in 2022.