Ingredients
- selection of nut cheeses (3 is nice)
- 1 bunch whole carrots with tops on, scrubbed
- 1 bunch radishes, some whole, some sliced
- seeds from 1 pomegranate
- 1 cup fresh figs, some whole, some sliced
- ¼ cup apricot jam
- 1 bunch grapes
- 1 small rustic loaf of bread, sliced
- assorted crackers
- assorted herbs, for garnishing
- 1 cup raw cashews, soaked overnight in water
- ¼ cup water
- 3 tablespoons coconut oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon tahini
- 1 teaspoon sea salt
Preparation
Vegan Cheese Board
Makes 1 large board
Decoratively assemble all items on a large serving tray or cutting board.
Basic Nut Cheese:
Makes 1 cup
Drain cashews thoroughly and place in a food processor. Add water, coconut oil, lemon juice, tahini, and salt. Process until smooth and creamy, scraping down sides of bowl as needed.
Place a fine-mesh strainer over a large bowl. Line strainer with 4 layers of cheesecloth. Transfer mixture to cheesecloth. Gather corners of cheesecloth and gently twist the top to form a ball. Transfer bowl to refrigerator and let cheese drain for at least 6 hours, up to overnight.
To serve, unwrap cheese and invert onto serving dish.
About this recipe
NOTE: Add garlic, herbs, and spices of your choice to make endless varieties of nut cheese. Also, you can skip the cheesecloth and transfer directly into a small dish for a lighter texture.
