Vegan Italian Soft Cheese

cashew-based & refined with hazelnut cream

Vegan Italian soft cheese

Many people are increasingly trying to eat a plant-based diet, mainly for ethical or environmental reasons. While there are already many alternatives to meat and milk, some of which are also very nutritious, the choices for cheese are quite limited. The conventional substitutes from the supermarket often cannot keep up with the original in terms of taste and nutritional value and contain numerous additives.
In the following recipe, I have created a healthy cheese variant with Italian herbs on cashew basis and refined with hazelnut butter. Therefore, compared to the supermarket product, the cheese contains many healthy fats and has a fantastic fresh and tangy taste due to the numerous herbs.
Feel free to give it a try and leave us a comment telling us how you liked it!
Total (4 mini cheeses):
882 kcal (68 g Carbs / 56 g Fat / 30 g Protein).
Per Mini Cheese:
220 kcal (17 g Carbs / 14 g Fat / 6 g Protein)
Category Snacks
Portions 4
Calories 220 kcal

You need

  • 3.5 oz Cashews
  • 4 TBSP Corn Starch
  • 4 TBSP Yeast Flakes
  • 2 TBSP Apple Vinegar
  • 1 TBSP Hazelnut Butter
  • 1 TSP Salt
  • 1 Clove Garlic
  • 2 TBSP Italian Herbs

Here’s how to do it

  • Soak cashews in water overnight.
  • Place in a blender with all the ingredients, except for a tablespoon of Italian herbs, and blend well.
  • Heat the mixture in a pan until it becomes a thick cream.
  • Pour cream into four muffin tins.
  • Chill in the refrigerator for four hours.
  • Turn out finished mini-cheeses from muffin tins and roll in 1 tablespoon Italian herbs.

Powered by

Up ↑

%d bloggers like this: