This dairy-free cheeze is pretty similar to garlic and herb boursin, and is a great alternative if you’re vegan or given up dairy. It’s soft, creamy, garlicky, with a vaguely sweet undertone. It’s perfect on its own, or spread thickly on crackers.
I’ve tried making this cheeze with 1/2 head of roasted garlic, but it brought out too much sweetness for me. I then tried raw garlic, which worked a lot better. If you’re going this route, be warned that less is more… that is unless you want to keep the vampires away.
I give this cheese a rating of 4 out of 5.
SPREADABLE GARLIC AND HERB CHEESE (dairy-free, vegan)
- 65 g (1/2 c) raw cashews, soaked for 6-8 hours, rinsed, drained
- 28 g (2 tablespoons) softened creamed coconut (coconut butter)
- 1/8 teaspoon sea salt
- 1-2 small garlic cloves, peeled, minced
- 1 teaspoon nutritional yeast
- 1 tablespoon and 1 teaspoon fresh lemon juice
- 1/8 teaspoon vitamin c powder
- 1 heaped tablespoons fresh herbs*
* I have used finely chopped green onions/chives
1. Line a ramekin with coconut oil greased cling film (plastic wrap), leaving enough overhang to fold over later. Set aside.
2. Blitz the cashews in a food processor until a smooth cashew butter forms.
3. Add the remaining ingredients except the herbs, and process until combined.
4. Stir in the herbs, and transfer to the prepared ramekin. Smooth over the top, and tap the ramekin onto the counter a few times to remove any air bubbles.
5. Gather the overhanging cling film (plastic wrap) to cover the cheese completely, and chill overnight.
6. To unmold the cheese, lift the overlapping wrap on top and pull. The cheese should come out whole. Serve. Enjoy!