Name: Smoky vegan 'cheese' with pine nuts and pomegranate seeds
Yield: 4 servings
Cuisine: Gourmet
Ingredients: cheese; 150 g cashew nuts raw; 60 ml soy milk; 30 ml nutritional yeast; 20 ml red wine vinegar; 15 ml olive oil; 1 garlic clove; 5 ml lemon juice; 1 salt; liquid smoke; 45 ml pine nuts toasted, to serve; 15 ml basil finely chopped, to serve; 30 ml pomegranate rubies to serve; 16 melba toast to serve

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Ingredients (14)

	cheese
150 g	cashew nuts — raw
60 ml	soy milk
30 ml	nutritional yeast
20 ml	red wine vinegar
15 ml	olive oil
1	garlic clove
5 ml	lemon juice
1	salt
	liquid smoke
45 ml	pine nuts — toasted, to serve
15 ml	basil — finely chopped, to serve
30 ml	pomegranate rubies — to serve
16	melba toast — to serve

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Method:

For the cheese, place the cashews in a bowl, cover with hot water and microwave for 5 minutes. Leave to stand for 2 minutes before straining. Place the cashews in a food processor with the remaining ingredients and puree until smooth, 2 minutes

Spoon the mixture into a cheesecloth, twist it into a ball and secure the ends with a rubber band to tighten the cheesecloth firmly. Place it on a plate and refrigerate for at least 6 hours or overnight.

Unwrap the cheese. Toss the pine nuts and basil together and gently press the cheese ball into this mixture. Place on a serving platter and scatter the pomegranate seeds on top. Serve it with the melba toast on the side.

TIP: The pine nuts can easily be replaced with chopped nuts, toasted mixed seeds or toasted panko breadcrumbs.