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Smoky vegan 'cheese' with pine nuts and pomegranate seeds


Smoky vegan cheese with pine nuts and pomegranate

Ingredients 15
Servings
Time
  • CHEESE
  • 150
    g
    raw cashew nuts
  • 60
    ml
    soy milk
  • 30
    ml
    nutritional yeast
  • 20
    ml
    red wine vinegar
  • 15
    ml
    olive oil
  • 1
    cloves
    garlic
  • 5
    ml
    lemon juice
  • 1
    pinch
    salt
  • few drops liquid smoke
  • TO SERVE
  • 45
    ml
    pine nuts - toasted
  • 15
    ml
    basil - finely chopped
  • 30
    ml
    pomegranate rubies
  • 16
    melba toast
 

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. 

 

Read more on: festive  |  vegan
 

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