Cashew Cheese Wrapped in Seaweed Flakes

Cashew Cheese Wrapped in Seaweed Flakes

A pretty instant and creamy cashew cheese with a sophisticated twist – rolled in dried seaweed flakes or fresh herbs if you prefer! Thanks very much to Viva! podcast presenter Helen Wilson for this one! Check out her other recipes/news 🙂

Easy recipeEasy Gluten free Wheat free Freezable recipe
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Preparation time

Cook time

Meal

  • vegan-desserts
  • lunches
  • sides-light-meals-and-salads

Servings

2-4

Ingredients

  • 240g/2 cups raw cashews
  • 2 garlic cloves, minced
  • ½ tsp garlic powder plus more to taste
  • Zest of 1 lemon
  • Juice of 2 lemons
  • 180ml/¾ cups water
  • 2 tbsp nutritional yeast
  • ½ tsp sea salt
  • 2 tbsp olive oil
  • 2 tbsp dried seaweed flakes

Instructions

  1. Place cashews in a bowl and cover with cool water. Cover and soak overnight.
  2. Once soaked, drain cashews thoroughly and add to food processor.
  3. Add garlic, garlic powder, lemon zest, lemon juice, water, nutritional yeast, salt and olive oil.
  4. Process until very creamy and smooth, scraping down sides as needed. Then taste and adjust the seasonings if needed.
  5. Place a sieve over a large mixing bowl and lay down two layers of cheesecloth.
  6. Use a spatula to scoop all cheese over the cheesecloth, then gather the corners and twist the top gently to form the cheese round.
  7. Place in refrigerator to set for at least 6 hours so it can set.
  8. To serve, unwrap from cheesecloth and gently invert onto a serving platter.
  9. Reform with hands or cheesecloth as needed, then coat with the seaweed flakes. Serve with lemon slices (optional).

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