Creamy, with plenty of herbs and a slight tang and smokiness, this vegan cheese is a favorite of friends and family alike. Its complex flavor and soft-enough-to-spread but also hard-enough-to-cut texture is very versatile, making it an excellent choice for enjoying with crackers, on a sandwich, plain, or however else you’d like. 

Active time: 20 minutes       Inactive time: 8 hours      Makes: 1 large “cheese”

Ingredients

3 cups raw cashews, soaked for at least 6 hours

3 cups water

2 ½ teaspoons salt

6 tablespoons nutritional yeast

2 tablespoons kappa carrageenan

2 tablespoons lemon juice

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon liquid smoke

2 teaspoons mustard (as in the condiment, not the powder)

2 tablespoons herbs de provence

1. Combine all ingredients except the herbs de provence in a blender and blend until smooth. 
2. Transfer the mixture to a pot, and cook over medium-high heat, stirring regularly for about 6 minutes. 
3. Add the herbs de provence, and continue to cook for another 2 minutes, or until the mixture thickens. 
4. Transfer the mixture to a springform pan (cheesecake pan), and let cool for at least 2 hours before removing from the pan and storing in the fridge. Note, I use a round cheesecake pan with a diameter of anywhere from 6-12 inches. The larger the diameter, the wider and thinner the cheese.