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Easy & Quick Vegan Cheese

A plant-based cheese that doesn't require time, cheesecloth, or fussy ingredients.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Appetizer, Breakfast, Snack
Cuisine: Gluten-Free, Healthy, Vegan
Diet: Gluten Free
Keyword: Plant-Based, Snack
Servings: 1 12" round cheese
Author: Shelly
Cost: $3

Equipment

  • Ramekin
  • baking paper

Ingredients

  • ½ cup raw cashews - soaked in water for minimum 1 hour up to 24 hours
  • ½ teaspoon apple cider vinegar
  • 1 tablespoon lemon juice
  • ⅓ cup filtered water
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg - optional
  • Olive oil for greasing
  • Black pepper

Instructions

  • Preheat the oven to 320°F/160°C.
  • Drain the cashews. Put then in a blender with apple cider vinegar, lemon juice, water, salt and nutmeg, and blend until the texture is smooth.
  • Line a small ramekin with parchment paper and grease with olive oil. Pour the mixture in and sprinkle generously with black pepper on top.
  • Bake for 25-30 minutes or until set. Let cool before removing from the ramekin. Serve over a cutting board or store in container, and refrigerate for up to 5 days.

Notes

Use herb mixes or other spices such as sumac or za'atar to flavor the cheese. For soft cheese, bake for less time. For firm cheese, bake longer.