Ingredients

The following ingredients have 2 Servings
  • 1 cup Raw Cashews ((150g) Soaked for 1 hour)
  • 2 Cloves Garlic
  • 1/2 tsp Salt
  • 1 Tbsp Nutritional Yeast Flakes
  • 1 tsp Distilled White Vinegar
  • 1 tsp Onion Powder
  • 1 Tbsp Dijon Mustard
  • 1/2 cup Vegetable Stock/Broth ((120ml))
  • Ground Rainbow Peppercorns

Instruction

  • Place raw cashews into a bowl. Pour over boiling hot water from the kettle. Leave them to soak for 1 hour. Then drain and rinse. 
  • Preheat the oven to 350°F (180°C). 
  • Add the soaked cashews, garlic, salt, nutritional yeast, distilled white vinegar, onion powder, dijon mustard and vegetable stock to the blender jug and blend until smooth. 
  • Prepare two oven safe ramekins (~3 inches round, 2.5 inches deep, see notes*) by lining them with parchment paper. You can secure the parchment paper in place with a rubber band. Just don't forget to take the rubber bands off before you bake. 
  • Pour the cheese mix into the ramekins, dividing it evenly between them. 
  • Sprinkle the top of the cheeses with ground rainbow peppercorns. 
  • Bake in the oven for 30 minutes. 
  • Allow them to cool at room temperature until they're cool and then place into the fridge to chill completely before removing them from their ramekins. 
  • Slice and serve on bread or crackers or as part of a vegan cheese board.