Vegan cashew and almond cheese

A delicious, dairy-free alternative to cheese. Enjoy as dip with raw vegetables, or spread on a cracker with some olive oil and your favourite herbs.

by Shlomit Singer-Shamir

This is a vegan variation of Labane (or Labneh) cheese, a Middle-Eastern cheese made from yoghurt. It takes about ten minutes to make, can be kept in the fridge for about a week and becomes thicker and tastier with time.

Ingredients

  • 1/2 cup cashew nuts (if your blender isn't powerful enough, you can soak these for a few hours beforehand)
  • 1/2 cup blanched almonds - sliced 
  • 1 teaspoon Himalayan salt
  • 3-4 large spoons fresh lemon juice 
  • 1/2 - 3/4 cup boiled water
  • 2 large spoons olive oil

Method

  1. Blend the cashew and almonds in a blender or Magimix.
  2. Gradually add the rest of ingredients - start with 3 spoons of lemon juice and 1/2 cup water and add more of both if required. Keep blending until the mixture is white and smooth. 
  3. Taste and add more salt and lemon, if necessary.
  4. Pour the cheese into a jar and transfer to the fridge. (You can also eat it straight away).

Optional flavours

  • Garlic and dill: Mix half of the ingredients with 1/2 garlic clove and garnish with chopped dill. 
  • Olives: Mix half of the ingredients with chopped olives (about 10).
  • Za'atar (a fragrant, Middle Eastern spice mixture) and olive oil.

Enjoy more Vegan recipes from Shlomit:

About the author

From a young age, movement and nutrition have been a big part of Shlomit's life, and she became a vegan seven years ago. She practised Ashtanga yoga for around 18 years, before undertaking a kids' teacher training (25hrs) and qualifying as a yoga teacher in Amsterdam (200RYT). Recently her passions combined and she now creates recipes for a vegan restaurant in Haarlem (The Netherlands), sells home-baked pastries on request for special events, and teaches yoga. 

Learn more about Shlomit's yoga classes on Facebook and find inspiration for her delicious, vegan recipes on Instagram.

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