Making your own vegan cheese is super easy and this soft cheese recipe is perfect for spreading on bread or using for cheese toasties. You can also use it as a dip or to flavour sauces. Make up a batch and store in the fridge for up to 1 week. The wonderful colour comes from the addition of smoked paprika
Makes 8 servings
Preparation time: 5 minutes
Cooking time: 15 minutes
The addition of cashew nuts provides plenty of protein and healthy fats – many shop bought vegan cheeses are very low in protein and tend to be high in saturated fats and flavourings.
You can use this as a base for a vegan cheese sauce – simply place in a blender with soya milk or other dairy free milk to thin then pour in a pan and heat.
100g cashew nuts, soaked in water then drained
2 carrots
3-4tbsp nutritional yeast flakes to taste
the liquid from a can of chickpeas (aquafaba)
1tsp smoked paprika
1tsp garlic salt
Pinch of black pepper
2tsp olive oil
juice of 1/2 lemon
3tbsp tapioca flour
