Ingredients
Scale
- 1 cup cashews, soaked overnight
- 5 garlic cloves, peeled
- 3 tablespoons fresh lemon juice
- 3 tablespoons full fat coconut milk
- 1 tablespoon nutritional yeast flakes
- 3/4 teaspoon salt
- 2–4 tablespoons minced fresh herbs (suggestion: chives, dill, rosemary, parsley)
Instructions
- Preheat oven to 350 F
- To roast the garlic, place the garlic cloves in foil, drizzle with a little olive oil, close the foil, and roast in the oven (on a tray) for 25 minutes.
- Drain and rinse the soaked cashews and add them to a food processor. Pulse them into a chunky mixture, then add the lemon juice and coconut milk. Blend until a smooth consistency.
- Add the yeast flakes, salt, and roasted garlic. Process until well combined. Next, add the fresh herbs and pulse a few times to incorporate, being careful not to blend so much that it changes the color.
- Line a bowl with cheesecloth and pour in the cheese mixture. Tie the top with a rubber band or string and cover the bowl with plastic wrap. Chill in the fridge overnight.
- Serve as is, or decorate with fresh pomegranate seeds, sliced almonds, or fresh herbs. Serve with crackers, toast, or rolls!
