Smoky vegan 'cheese' with pine nuts and pomegranate seeds

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Ingredients (15)

	cheese
150 g	cashew nuts — raw
60 ml	soy milk
30 ml	nutritional yeast
20 ml	vinegar — red wine
15 ml	fresh chillies — 573
1 cloves	garlic — cloves
5 ml	lemon juice
1 pinch	salt
	liquid smoke
	to serve — to serve
45 ml	pine nuts — toasted
15 ml	basil — finely chopped
30 ml	pomegranate rubies
16	bread — Melba toast

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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.