Vegan cheese


  1. Cashew cheese:
  2. 280g cashew nuts
  3. 250ml water
  4. 2 tablespoons lemon juice
  5. 2 tbsp nutritional yeast
  6. 1 1/2 tsp salt
  7. 1/2 tsp onion granules
  8. 1/4 tsp ground nutmeg
  9. Mushroom and chestnut pie:
  10. 500 g mushrooms (I used chestnuts)
  11. 100 g chestnuts
  12. 250 g firm tofu
  13. li>
  14. 2 shallots
  15. 3 cloves of garlic
  16. 1/2 tsp yeast flakes
  17. 1/4 tsp peppercorns
  18. 1/2 tsp salt
  19. 1 tsp chopped or dried herbs like sage or thyme
  20. 3 tbsp mushroom ketchup (optional)
  21. 1 tsp lemon juice soup
  22. Flaxseed -Crackers:
  23. 300 g flaxseeds (you can use half golden and half golden brown if you have it)
  24. 30 g sunflower seeds
  25. 200 ml water< /li>
  26. 1/2 tsp salt
  27. A small bouquet of cavolo nero


Cashew cheese

  • The cashew nuts in a Glass bowl and cover with water, soak for at least 2 hours or leave overnight.
  • Drain the cashews, puree with 250ml water, nutritional yeast, salt and lemon juice. If your flakes of nutritional yeast are quite large, you may want to put them in the blender first to break them up so they’re nice and small. Keep stirring until you have a nice creamy batter.
  • Stir in the onion granules and nutmeg.
  • Pour the mixture into a jar or bowl and keep covered 12 hours at room temperature stand hours.
  • Place the mixture in the fridge and let it cool for at least 2 hours.

Pâté mushrooms chestnuts

  • Cut a cross into each chestnut and roast for 30 minutes at 170°C on a baking tray.
  • Put your tofu block on top a flat surface between two folded kitchen towels and place something heavy on it to squeeze out the water.
  • While the chestnuts are roasting, sauté the onion and garlic in large chunks in a skillet until tender. Roughly chop the mushrooms and add to the pan, cook until all liquid has evaporated, 10-15 minutes.
  • Stir in the crushed peppercorns, salt, herbs and mushroom ketchup. Cook for a few more minutes until the ketchup has reduced, then allow to cool.
  • Once the chestnuts are roasted, remove from the oven and allow to cool before peeling.
  • The Place chestnuts in a blender and puree until coarsely chopped. Add the cooled mushroom mixture, tofu, nutritional yeast, and lemon juice. Mix until you have a fairly smooth batter.
  • Pour the mixture into a springform pan or lined cake tin and press firmly. Place in the fridge for at least 2 hours, preferably overnight.

Flax seed crackers < ul>

  • Grind half of the flaxseeds with the sunflower seeds in a blender or spice grinder.
  • Mix the ground seeds with the whole flaxseeds, salt and water.
  • Pease half Put this mixture into a blender with the Cavolo Nero.
  • Line two baking trays with baking paper and pour the two mixtures onto the trays and press down firmly with the back of a spoon.
  • Mix the mixture into cut into small squares and bake at 170°C for 30 minutes or until they begin to crisp up and are not too soft on the inside. (If you have a dehydrator, even better!)
  • Remove parchment paper and cookies from pans and transfer to wire rack, serve chilled.
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