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Vegan Cheese with Bear's Garlic
Author: Nicole
  • 200 g raw cashews
  • 2 tbsp lemon juice
  • 2 tbsp water
  • 3 tbsp nutritional yeast
  • 12 leaves of Bear’s garlic*
  • Salt to taste
  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.