I used to love soft, spreadable cheeses before I was vegan. Brie, Camembert, Chevre, Cougar Gold, stinky, tart or smooth, it didn't matter. Basically, if a cheese could be served on a water cracker, I was a fan. The spreadable Sheese is quite good, but when I'm craving something a little different, it's time to break out the probiotics and raw cashews, and make my own. The last time I made spreadable "cheese", I made 2 different versions, a savory herbed version with rosemary and cracked pepper, and a soft light version, with lavender and toasted hazelnuts. They both rocked and every omnivore at the party didn't believe they were eating cashews and not cheese. Be warned though, even though this recipe is pretty simple, the prep time for this dish is about 3 days between the soaking and culturing, so remember to give yourselves ample time to make this dish.
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| Herbed Cashew "Cheese" Spread with Cracked Black Pepper |
Cashew "Cheese" Spreads