Cheese – that’s this month’s theme at the FOODBLOG EVENT organized by Foodbloggers BENELUX. And that theme can be interpreted in the broadest sense of the word. So, anything goes. I’ve thought long and hard about what I could make with cheese. Should I make something sweet of rather go for savoury? What kind of course will it be? Should I cook or bake? What kind of cheese should I use? There are so many ways to go with cheese!

Make it yourself

It’s been on my to-do list for quite a while: making cheese. And when I thought about that, I also thought about the fact that I wanted to try vegan cheese as well. Not because I want to become vegan, but I have a curious nature and I simply wanted to know what vegan cheese tastes like. Is it good? Does it in any way resemble cheese?

Vegan cheese

I had read a few things about making vegan cheese. What’s it based on, what makes it ‘cheesy’? In most cases, cashews are used as basic ingredient and nutritional yeast is used to give it a hearty flavour. Furthermore, a bit of lemon juice and you’re on the right track of making vegan cheese. But I wanted to add a bit more zest to it.

Bear’s garlic

You may not have heard of Bear’s garlic before, as it’s mostly known in Europe, where it grows in the wild in spring. In the US, it’s more known by the name of wild garlic or ramson and it can easily be grown at home. I came across fresh Bear’s garlic at a supermarket in Germany, when we recently went for a short visit to the farm in the Eifel.

To me, its taste is like a cross between garlic and spring onion. It has a much milder taste than garlic and can be used in various dishes. You can use it raw in salads or make a pesto with it. But you can also use it in warm dishes or use it in marinades. Or cheese for that matter.

Vegan cheese with Bear’s garlic

The idea of vegan cheese with Bear’s garlic was born. And I have to say: I’m thrilled with the result. Does it taste like real cheese? Honestly, I don’t think so. But I do think it’s a very tasty spread that can be used instead of cream cheese. Delicious on bread, but also very tasty as a dip. Idea’s for using this ‘cheese’ in various dishes are bubbling up (thinking of stuffed mini peppers, zoodles…. yum yum).

Other additions

It could be a challenge to get your hands on Bear’s garlic. In that case, you could very well use a bit of garlic and fresh herbs, such as chives and parsley. Which is a perfect combination as well for a very tasty ‘cream cheese’ with herbs.

Ingredients

200 g raw cashews

2 tbsp lemon juice

2 tbsp water

3 tbsp nutritional yeast

12 leaves of Bear’s garlic

Salt to taste

Instructions

Let the cashews soak overnight.

Drain the cashews and put them in a blender or food processor, together with the lemon juice and nutritional yeast. Blend until it reaches a very smooth consistency.

That can take up to 5 minutes or more. Scrape the sides as needed.

Add, once you’ve reached the desired consistency, the Bear’s garlic and salt to taste. Pulse a couple of times until it’s mixed in well.

Start with just a little bit of salt and add more if needed.

Keep refrigerated until ready to use.

Refrigerated, the ‘cheese’ will keep well for about a week.

Delicious on a cracker, slathered on some fresh bread or as a dip for flatbread or tortilla chips.

Enjoy!

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Vegan Cheese with Bear's Garlic

Author Nicole

Ingredients

• 200 g raw cashews
• 2 tbsp lemon juice
• 2 tbsp water
• 3 tbsp nutritional yeast
• 12 leaves of Bear’s garlic*
• Salt to taste

Instructions

1. Let the cashews soak in water overnight.

2. Drain the cashews and put them in a blender or food processor, together with the lemon juice and nutritional yeast. Blend until it reaches a very smooth consistency.

3. That can take up to 5 minutes or more. Scrape the sides as needed.

4. Add, once you’ve reached the desired consistency, the Bear’s garlic and salt to taste. Pulse a couple of times until it’s mixed in well.

5. Start with just a little bit of salt and add more if needed.

6. Keep refrigerated until ready to use.

7. Refrigerated, the ‘cheese’ will keep well for about a week.

Recipe Notes

*If you can’t get Bear’s garlic, use some garlic and fresh herbs, such as parsley and chives.