Try our recipe for vegan cheese with garlic & herbs, best served with fresh home baked bread and a carpaccio of beetroot and carrots.
½ cup raw cashew nuts
1 clove of garlic
1 level teaspoon sea salt
1 teaspoon of fresh herbs of your choice (or use dried herbs if you don’t have any fresh ones)
1 ½ teaspoons of corn starch
1 tablespoon of fresh lemon or lime juice
1 1/2 teaspoon of Kuzu (Japanese mountain root starch)
Chopped Pecan nuts
Soak the cashew nuts for around one hour in water. Strain and put the nuts into the blender with the garlic, salt, herbs, corn starch, lemon or lime and half a cup of water. Mix all the ingredients.
Dissolve the kuzu in a little water and mix with ½ cup of water in a saucepan. Add the cashew cream and bring to the boil stirring the mix constantly until it thickens.
Grease some porcelain molds with a little olive oil and pour the thickened mass into them. Allow for them to cool down and then refrigerate for at least two hours.
Empty the molds onto plates, sprinkle freshly cut Pecan nuts on top and decorate with fresh parsley.
Depending on the size of your molds you will get two to three cheeses. There are many variations of this dish, feel free to experiment!