This delicious homemade Vegan Cashew Cheese makes for a fantastic dairy-free cheese alternative with a creamy cashew cream cheese centre and peppercorn coating- perfect to be part of a vegan cheese board, for crackers and toast! Plus a wonderful Thanksgiving or Christmas vegan cheese recipe option!
Blend the cashews with rest of the ingredients, apart from the thyme, using a food processor or a blender.**
Add the thyme and stir with a spoon or spatula.
Pour the mixture into your desired container and refrigerate to set for atleast two hours. ****
Once set, add the nigella seed powder of crushed black peppercorns as decoration. Either sprinkle this directly onto the cheese or, for a thicker coating, roll the cheese in the topping. *****This vegan cashew cheese can then be stored in the fridge for up to 5 days. When serving the cheese, remember that after 2-3 hours, the cashew base will get looser and struggle to maintain its shape.
Video
Notes
* These should, ideally, have been soaked in cold water overnight. If you're running short on time, you can soak the cashews in lukewarm water for two hours. When you're ready to make your vegan cashew cheese, drain and rinse the cashews. *** You can then leave these whole or chop them into smaller pieces by gathering the leaves together and slicing across them to the desired size.**** I used a simple round spring-form pan to create a cheese wheel shape. Alternatively, you can mould it into a log, roll into small balls, or even use small moulds for individual-portion sized servings.***** If you want to experiment with thicker toppings including crushed nuts or even fresh pomegranate seeds. These will need to be pressed into the cheese before it's put in the fridge to set.