Rachel’s recipe for April is sure to be a winner for everyone who is trying to follow a plant based diet but misses cheese. This cheese can be sliced to use in toasted sandwiches or to top a dish au gratin.
INGREDIENTS
- 1 cup of cashew nuts, soaked in boiling water – preferably overnight but for at least two hours
- Juice of half a lemon
- A little salt
- 1/2 cup of nutritional yeast flakes
- ½ tsp Dijon mustard
- 1 tsp apple cider vinegar
- A few grinds of black pepper
- 1 tbsp coconut oil
METHOD
You can add your favourite flavourings – spring onions are great (in pic shown above left) or paprika – black pepper is good too.
Place all ingredients in a food processor and blitz until very smooth, keep scraping down the sides and taste for seasoning.
Place a piece of clingfilm on a worktop, spoon the mixture onto it and tighten until it becomes quite firm. Place in fridge to firm up overnight.
For advice on vegan/vegetarian cooking and nutrition call Rachel on 07929 203653 or email racheljam44@yahoo.co.uk