Smoky vegan ‘cheese’ with pine nuts and pomegranate seeds

4 servings
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A soft and spreadable cashew-based vegan cheese flavoured with garlic, liquid smoke and herbs.

By Food24 December 23 2020
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Ingredients (14)

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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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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