VEGAN RECIPE OF THE MONTH - February 2016

AQUALEAD VEGANS PROGRAM!


VEGAN RECIPE OF THE MONTH - February 2016

Decadent Baked Herb-Crusted Cashew-Almond Cheese [Vegan]

This Recipe is :

Dairy FreeVegan

Ingredients

• 3/4 cup raw cashews
• 3/4 cup raw blanched almonds
• 1/4 cup lemon juice
• 1/4 cup nutritional yeast
• 3 tablespoons olive oil, plus more for serving
• 1 large clove of garlic, minced
• sprinkle fresh thyme (dried is okay)
• sprinkle dried basil
• sprinkle fresh rosemary (dried is okay)
• generous amounts of salt and pepper
  Preparation

1. Soak the nuts in water overnight. When ready to begin making the cheese, drain and rinse the nuts.
2. With a food processor, purée nuts until very smooth with lemon juice, olive oil, nutritional yeast, and spices.
    
3. Place a strainer over a large bowl lined with cheesecloth. Carefully scoop out processed nut mixture into cheesecloth. Bring corners of cloth together, twist around cheese, and form a ball. Secure with a rubber band and lightly squeeze to get rid of excess water.
4. Chill overnight with cheese resting on strainer, allowing water to drip out.
5. Preheat oven to 390°F. Line baking sheet with parchment paper.
6. Scoop out cheese from cheesecloth with a spatula and form a 1 1/2-inch log. Use your spatula or a spoon to smooth the sides.
7. Finally, sprinkle with salt, pepper, and spices. Bake for 40-50 minutes, or until it is firm to touch and slightly browned.
8. Turn off oven, open door and allow to cool completely before removing and serving.
   Notes
   Cheese will last a couple of weeks in an air-tight container in the refrigerator. The flavor becomes more "fermented" with time.
    
    SOURCE: 
   http://www.onegreenplanet.org/vegan-recipe/decadent-baked-herb-crusted-cashew-almond-cheese/