Cashew Garlic Herb Spread (Print Version)
# Ingredients:
→ Creamy Garlic Herb Spread
01 -
1 big garlic clove, chopped tiny
02 -
1 tbsp fresh dill or 1 tsp dried dill
03 -
180 g thick plant-based yogurt (about ¾ cup), like plain Sojasun
04 -
¼ tsp ground black pepper
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½ tsp fine salt
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1 tbsp fresh squeezed lemon juice
07 -
3 tbsp nutritional yeast
08 -
1 tbsp apple cider vinegar
09 -
1 tsp herbs de Provence (if you want)
10 -
200 g cashews, soaked beforehand (about 1 ½ cups)
11 -
1 tbsp chopped fresh parsley or 1 tsp dried parsley
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1 tsp garlic powder
13 -
1 tsp chopped fresh chives (if you want)
# Instructions:
01 -
Put your softened cashews, thick yogurt, apple cider vinegar, lemon juice, fresh garlic, garlic powder, nutritional yeast, salt and pepper in a blender. Blend everything until it's smooth. Stop and scrape down the sides if you need to.
02 -
Toss in the parsley, dill, and if you're using them, the chives and herbs de Provence. Give it one last mix to spread the herbs throughout.
03 -
Lay a cheesecloth in a strainer over a bowl. Pour your mixture onto it. Close the cloth with a rubber band or clip to gently squeeze it.
04 -
Pop everything in the fridge to set overnight. When it's firm, gently take the cheese out of the cloth.
05 -
Wrap your fresh cheese in parchment paper, put it in an airtight container or zip-lock bag. Keep it for up to 4 days before eating.
# Notes:
01 -
To get your cashews ready, soak them for 4 hours in cold water. In a hurry? Just use boiling water and wait 30 minutes, then drain them.
02 -
Go for thick yogurt: If it's too runny, your cheese might not get firm. In a pinch, try silken tofu instead.
03 -
Don't have cheesecloth? A mold lined with plastic wrap works just fine too.
04 -
Setting time: If your fridge runs super cold, or depending on your yogurt type, you might need to wait up to 24 hours.