Ingredients

The following ingredients have 1 Servings
  • 1 cup soaked cashews overnight in water
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Pepper
  • Juice of two limes (2 tablespoons)
  • 1 tbsp white vinegar
  • 1 tbsp white cooking wine
  • 2 cloves garlic
  • 2 tablespoons water
  • 1 sprig Rosemary (torn into bits)
  • 1 sprig Thyme (torn into bits)
  • 1/2 cup to 3/4 cup pistachios (crushed)

Instruction

  • Soak the cashews overnight in your fridge in enough water to cover them.
  • Drain water, and add cashews to a food processor. Add in everything except the rosemary, thyme and pistachio. Blend together until creamy and incorporated. The cheese will be spreadable.
  • Stir in the rosemary and thyme at this point. Taste the cheeseball and add salt if necessary.
  • Spoon the vegan cheese mixture into a cheesecloth, or a very very thin dish towel or even a handkerchief. Wrap into a ball and place ball over a strainer in a bowl. Leave in your fridge to release the excess liquid overnight.
  • Remove the cheese ball from the cloth. There should be some liquid drained and the cheese should be more firm. Smooth down the edges of the cheese.
  • Place the crushed pistachios in a plate. Roll the cheese around in the place, covering the entire outside with pistachio.
  • Serve with crackers and enjoy!