This herb and garlic cheese is delicious on its own with crackers or bread, or with a salad. If you haven’t got all the exact herbs, don’t worry, use what you have on hand.
1 cup basic cultured cashew cheese
2 tablespoons fresh parsley, minced
1 tablespoon nutritional yeast
1 large clove garlic
¼ teaspoon dried marjoram
½ teaspoon dried thyme
½ teaspoon dried tarragon
½ teaspoon dried chervil
½ teaspoon salt
Mix all the ingredients together and check the taste, you may want to add a little more garlic.
Add the garlic, herbs and nutritional yeast
Add the parsley
Line a small round cheese mould or a non-reactive metal ring with a piece of cheesecloth. Cut it big enough so that you will be able to completely wrap the cheese. The ring I used here is 11cm in diameter.
Take a cheese mould or non-reactive metal ring
Line the ring with a piece of cheesecloth
Sprinkle some herbs in the bottom of the mould
Sprinkle some herbs in the bottom (this will be the top when the cheese is ready) Now fill the mould with the cheese and with a spatula smooth the top making it level. Fold the cheesecloth over the top and cover the cheese completely. Put the mould in the fridge and leave it to chill for at least 6 hours. For a tastier cheese, leave it 12-24 hours, or longer if you can resist! Being the impatient one I am, mine sat for barely 12 hours.
Fill the lined mould with the cheese and smooth the top flat
Fold the sides of the cheesecloth over, covering the cheese completely
Unfold the cheesecloth to reveal your creation!
At this point your cheese is ready to eat! Congratulations! You have made cultured cheese! It wasn't that difficult, was it?
If you have a dehydrator, you can take your cheese one step further into the realms of raw vegan chef status and give it a rind! This rind or crust, however you wish to call it, really gives your cheese an authentic look and added texture. Boursin cheese doesn't traditionally have a rind, but since I was experimenting, I wanted rind! Pop the ripe cheese onto a dehydrator sheet and dehydrate at 105°F for 24 hours. Result? An amazing cheese which will wow any cheese lover, plant-based or not! :)
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