Plant-Based Cheese Wheel with Thyme
A delicious and spreadable cashew cheese that is bursting with flavor. A great cheese for spreading on crackers, bread, or even fruit such as apples or pears. This recipe is completely plant-based, vegan, and gluten-free.
2 C cashews, raw unsalted and soaked for at least 4 hours (Remember, if you are in a pinch: you can soak the cashews in boiling water for 20 minutes. I find it best to soak them over night in the refrigerator.)
1/3 C lemon juice, freshly squeezed (the juice of 1 lemon)
1/2 tsp salt
2 T nutritional yeast
2 T apple cider vinegar
1 T whole flax seeds
1/2 T garlic powder
2 T fresh thyme
1 cheese cloth or kitchen towel
In a food processor or high speed blender, pulse cashews, apple cider vinegar, lemon juice, salt, garlic powder, flax seeds, and nutritional yeast until very smooth and creamy. This may take some time, so be patient! (Note: If you are using high-speed blender, you may find it useful to add 1 T of water to the mixture help the blender. If you choose to do this, the time it takes to drain the liquid will increase.)
Place a fine mesh strainer over a mixing bowl or large pot. Lay the cheese cloth or 100% cotton towel over the strainer. Transfer cheese mixture to the the center of the cheese cloth. Gather all ends and tie them together with a rubber band, twist tie, or other fastener. The mixture should naturally form a disc-like shape when placed in the colander.
Place the entire structure in the refrigerator and let sit for approximately 12-16 hours or until the cheese is able to stand on its own. (If after 12 hours, the cheese is still too moist, it may be helpful to transfer the mixture to a new towel.)
Use your hands to smooth the top layer of the cheese and help it form a disk. Sprinkle fresh thyme leaves over the top. Keep refrigerated in an air tight container until ready to serve.