Vegan cheese with sun-dried tomatoes and basil

1

Easy

30min + 11h

Many people who begin a vegan diet long for the possibility of tasting cheese. But you don't have to suffer, since in typical vegan gastronomy there are thousands of substitutes for the foods you miss the most without the need for them to have a different flavor, you can even find recipes that make you experience new and richer flavors such as vegan cheese with pistachios and blueberries that we prepared a few days ago

DISCOVER THE BENEFITS OF CASHEWS

Cashews will be used for the base, this will provide vitamin B1 and B6 to our recipe, as well as iron and potassium. In addition, the tomato will strengthen the presence of potassium and the basil will give that special aroma to your vegan cheese. Let's start our recipe!

VEGAN CHEESE WITH DRIED TOMATOES AND BASIL

Ingredients

• 175 g organic cashews
• 10 g brewer's yeast
• 10 ml water (for cheese with a creamy texture)
• A few drops of lemon juice
• salt
• 2 dried tomatoes
• dried basil

Preparation (8 hours soaking + 30 minutes + 3 hours refrigeration approx.): 1. The night before, soak the cashews. 2. The next day, soak the dried tomatoes. 3. Drain the cashews and grind them together with the brewer's yeast, water, lemon juice and salt. To give a drier and less creamy texture, do not add water. 4. Drain the tomatoes and chop them. 5. When the mixture is a creamy paste, add the basil and dried tomatoes. Blend so that everything is mixed well. Correct salt. 6. Line a bowl with plastic wrap and pour the cashew paste. Take the ends of the plastic wrap and tie a knot to give the cheese a round shape. 7. Place the cheese on a plate and let it cool for 3 hours in the refrigerator. 8. Remove the plastic wrap just before serving the cheese and decorate it with dried basil. Enjoy!