Updated: Feb 12
Make your own vegan cheese ball that is creamy and delightful to spread on crackers or veggies. This cheese ball is the perfect party snack for this holidays! Made with cashews, water and herbs making it high protein, delightful, decadent and healthy too!
Now, this cheese is very simple to make but the tricky part is the setting time! To make this cheese you need to prepare ahead. So preparation is key! Making the cheese mix can be done in under 5 minutes but in order for this cheese to ferment and set you will need to let it sit in the fridge overnight, 12 or 24 hours before serving.
After this process cheese will be ready and it will keep its form outside the fridge for up to 2 hours so it's better to take it out until you are ready to serve.
It will keep on the fridge on a sealed container for up to 6 days.
Enjoy with crackers, veggies, bread or by itself! This cheese is just too delicious to resist. This recipe will make a great addition to your holiday platters or as a side dish for any dinner occasion. It is soft and it spreads perfectly on toast and the best part : is 100% cruelty free! So let's get to it.
Rosemary & Thyme Cheese
Serves: 2 Cups
Prep Time: 15
Setting Time: 12-24 hrs
1 Cup Raw Cashews, soaked overnight.
1/2 tsp Salt
1/4 tsp Black pepper
Juice of 1 Lime (about 1 Tbsp)
4 Tbsp Nutritional yeast
1 Tbsp Apple cider vinegar
1 tsp Garlic powder
2 Tbsp water
1 Spring fresh rosemary, chopped
1 Spring fresh thyme, chopped
Fresh thyme leaves to top ( optional)
Place cashews in a bowl cover with cold water and soak overnight or for at least 6 hrs.
Once cashews have soaked, thoroughly drain cashews and add to a food processor all ingredients except rosemary, thyme. Blend mixture until smooth.
Add chopped rosemary and thyme and mix using a spatula or spoon until well combined.
Place a mesh strainer or colander on top of a bowl or pot. Place a clean absorbent towel or cheesecloth on top. Add cheese mixture on top of your cheesecloth or towel. Gather the corners of your towel bring them together and gently twist them on the top to tighten your cheese and create a “ball”. Secure with an elastic or rubber band.
Place in the refrigerator and set for at least 8-12hr or until the cheese is semi firm to the touch.
Unwrap from cloth and invert to a serving plate. You can “sculpt” your cheese ball with you hands or cloth to your desired form at this point. Top cheese with fresh thyme florets and enjoy!