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Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 6 people
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
6
- 1 cup Woolworths natural cashews
- 1/2 small lemon, juiced
- 1teaspoons white miso paste
- 1/4teaspoons garlic powder
- 2tablespoons walnuts, toasted, finely chopped
- 4 lemon thyme sprigs, leaves picked, roughly chopped (save 1 sprig, roughly chopped, to serve)
- 40grams rosemary & sea salt crackers (to serve)
- 125grams Qukes baby cucumbers, halved lengthways (to serve)
- 125grams snackable carrots, halved lengthways (to serve)
- 60grams snow peas, trimmed, blanched (to serve)
- 1/4 bunch radishes, trimmed, halved (to serve)
Description
Zesty cashew-based vegan cheese with walnuts and herbs, this spread is perfect over crackers or with fresh carrot and capsicum sticks.
Method
Step 1 of 4
Place cashews in a small saucepan. Cover with cold water and bring to the boil over high heat. Boil for 10 minutes or until tender. Drain. Stand for 10 minutes to cool.
Step 2 of 4
Place cashews, lemon juice, miso paste and garlic powder in a food processor and process, scraping down sides when necessary, until mixture is smooth.
Step 3 of 4
Using damp hands, shape mixture into a 2.5cm-thick, 10cm-round disc. Combine walnuts and thyme on a large plate. Place cheese on walnut mixture and turn to coat, pressing mixture into cheese. Wrap in baking paper and refrigerate for 2 hours or until just firm.
Step 4 of 4
Unwrap cheese and place on a platter. Scatter over extra thyme, then serve with crackers and vegetables.
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