No Added Sugar
Yield: 4 logs, approximately 2 pounds (908 g)
For the cheese:
1 pound (454 g) raw cashews
6 ounces (170 g) plain vegan yogurt
2 tablespoons (15 g) nutritional yeast
2 tablespoons (20 g) chia seeds
2 tablespoons (30 ml) neutral-flavored oil
2 teaspoons (10 ml) fresh lemon juice
3/4 teaspoon salt
For the herb crust (enough to coat one cheese log):
1 tablespoon (2 g) dried parsley
1 teaspoon dried basil
1 teaspoon dried dill
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Add cashews to a pot and fill pot with enough water to cover nuts by 3 inches (13 cm). Bring to a boil. Reduce to a simmer and simmer for one hour. Drain all excess water and cool cashews under cool running water.
Add cooled and drained cashews and the remaining cheese ingredients to a food processor or high-speed blender, and purée until very smooth. Stop to scrape down sides as needed. The final product should be the texture of thick, creamy peanut butter.
Divide mixture into 4 equal portions. Place each portion in the center of a square of plastic wrap and wrap into a log shape. Place in the freezer for at least 2 hours to harden. This step is necessary to make the log firm enough to roll in the herbs. After it is rolled in the herbs it will keep its shape and can be rewrapped and kept in the refrigerator, as it is supposed to be a soft spreadable cheese.
Mix the herbs together in a small dish, then spread them out evenly on a plate or another sheet of plastic wrap.
Once hardened, carefully unwrap a log and roll in the herb mixture until coated. Serve, or rewrap and place back into the refrigerator until ready to serve.
Excerpted from The Complete Guide to Even More Vegan Food Substitutions by Jonie Marie Newman and Celine Steen. (Fair Winds Press, 2015)