you know the drill – episode 5 of my new vegan cookbook video extravaganza !
1 video every 2 days for two whole weeks – almost done now kids.

i think you’re going to like this recipe – how to make your own vegan cashew cheese, so easy and tasty as can be.

follow this link if you want to buy my book ( in swedish ).
let’s watch !

this recipe is part of a nut “cheese” platter i’ve included in the cookbook, one of 5 such buffet style chapters. so the fig paste and the buckwheat crackers you see in the pics are a part of that nut platter chapter too.

cashew cheese
300 ml / 1¼ cups cashews, soaked overnight
1 tsp lemon juice
1 tsp apple cider vinegar
1 tbsp nutritional yeast (optional, but highly recommended)
salt

coating :
50 ml / ¼ cup chives, chopped
1 tbsp black sesame seeds
1 tsp black pepper

– rinse the soaked cashews in cold water and mix until smooth in a food processor or blender, for about 10 minutes. you might need to stop and scrape the sides of the processor / blender with a spoon.
– add the remaining ingredients and mix until completely smooth.
– roll the cashew cheese in parchment paper. stand the roll up and press down with the flat of your hand, making a wheel. let sit in the fridge for at least one hour.
– mix the ingredients for the coating and gently roll the cheese in it until it’s covered. you might need to press the coating down a bit with your fingers to make it stick. keep cold until serving.

uh-oh only two episodes left – next one’s up in just 2 days !

love // jenny