VEGAN CHEESE BOARD

I absolutely love this vegan cheese board recipe, the cheeses are really creamy and soft. Super rich consistency, each of this vegan cheeses has a completely different flavor.

VEGAN CHEESE BOARD

I have the vegan cheese board as snack in the afternoon with some crackers and fruit, so delicious, it feels like a proper treat.

VEGAN CHEESE BOARD

It takes a bit of a time but it is really worth it, I show you four different types but you could made just a couple or as much as you likes.

VEGAN CHEESE BOARD

VEGAN CHEESE BOARD

I hope you enjoyed it!


INGREDIENTS:


for the base to make 4 cheeses:

2 cups cashews soaked in hot water overnight

8 tbsp nutritional yeast

1 tbsp lemon juice

1 tsp garlic powder

1/2 tsp Himalayan salt

for the toppings and flavor:

Pumpkin seeds and black sesame seeds cheese:

2 tbsp pumpkin seeds

a tbsp black sesame seeds

1/2 tsp of ground pepper

1/2 tsp dried basil

1/2 tsp dried rosemary

Onion and thyme cheese:

2 tbsp fried and dried onion

a tbsp fresh leaves of thyme

a tsp mustard seeds

a tsp cumin

Black sesame seeds and dried cranberries cheese:

2 tbsp black sesame seeds

a tbsp dried cranberries

a tsp dried fried onion

1/2 tsp of ground pepper

Pistachio cheese:

4 tbsp chopped pistachio

a tsp of spicy chopped olives


preparation time: 20 minutes

total time: 1 hour 30 minutes

serving size: 4 serves


METHOD:


We´ll use the same base to make the four cheeses, in a food processor blend the drained cashews, nutritional yeast, lemon juice, garlic powder and salt, add around 2 tbsp of the water where you soaked the cashews.

To make the shape of the cheese I use a cupcake mold,

Once we have the base, divide it in four, I used 4 bowls so I have room to mix in each one.

To start with the pumpkin and black seeds cheese, add the pepper, basil and rosemary and mix.

Go ahead and do the same with the onion and thyme cheese, add the mustard and cumin to the base and mix.

For the black sesame seeds and dried cranberries, add the onion and pepper to the base and mix.

For the pistachio cheese, add the chopped olives and mix.

We´ll use a similar mold that I linked below, with baking paper cut stripes longer that the space for cupcakes, I made a cross, so it is easier to take off the cheese once is done.

Make four crosses made with baking pepper and pour the mix from each bowl in each space, press it down and allowed them to set for around one hour or so.

After that time, remove them from the mold and we´ll start by adding the toppings.

To prepare the black sesame seeds and pumpkin seeds cheese, go pressing around with the pumpkin seeds and press on top with the black sesame seeds.

For the thyme and dried onion, do exactly the same, press around with onion and on top with thyme.

Do so with the cranberry and black sesame seeds, top it with cranberries and around with the black sesame seeds.

To finish with the pistachio cheese, simply press all over with the chopped pistachio.

VEGAN CHEESE BOARD

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2 comments

Victoria January 2, 2019 - 9:17 pm

How long do they last in the refrigerator?

Reply
The White Chestnut January 2, 2019 - 9:21 pm

Hi Victoria! You can keep them for approx 4 days. Thanks! ❤️

Reply

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