|150 g||cashew nuts — raw|
|60 ml||soy milk|
|30 ml||nutritional yeast|
|20 ml||red wine vinegar|
|15 ml||olive oil|
|5 ml||lemon juice|
|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|
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.
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