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#Vegan cashew cheese how to#

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you. Vegan Stretchy Melty Cheese Quesadillas.you can substitute the chopped pistachios/dried cranberries to cover the ball with a combination of any of the following: chopped pecan nuts, chopped walnuts, almond bacon, sunflower seeds, chopped chives, chopped sour cherries, sesame seeds etc.you can add some garlic powder or a garlic clove if you like.

For a thinner cheese, continue adding water until cheese reaches desired consistency.

you can substitute the dried herbs with fresh herbs - you'll need to add more fresh herbs than dried herbs as they have less flavour per volume In the bowl of a food processor or high-speed blender, combine soaked cashews with nutritional yeast, lemon juice, olive oil, salt, paprika, and garlic powder.

you can substitute the apple cider vinegar with lemon juice.

Substitutions you can make to this recipe: This Cheese Ball keeps covered in the fridge for up to a few days. How long does this Vegan Cashew Cheese Ball keep for? There are lots of different ways you can serve this Cheese Ball, but here are some suggestions:

#Vegan cashew cheese how to#

How to serve this Vegan Cashew Cheese Ball? Place the chopped dried cranberries and pistachios on a plate and use them to cover the cheese ball - see substitutions below for other options.Place the ball in the bowl and either put it in the freezer for an hour or in the fridge for a few hours until it firms up.Wrap the cling film around the mixture and roll it up until you get a ball shape.Place a piece of cling film over a bowl and place the blended cashew mixture in the middle of the cling film.