Holiday Vegan Cheese Platter

By Tracy

10 Person

515 Minutes

149 Calories

Say hello to this holiday-inspired vegan cheese platter! Don’t you want to serve this at your next holiday gathering!? Cheese platters are a must during the holiday season because they always look so festive, fancy and enticing. Being plant-based, however, often means that 50 percent of the real estate in these platters are taken over by cheese! Such a drag. Now we can make them vegan!

Ingredients

1/2 tsp. Onion powder
1/2 tsp. Garlic powder
1 tbsp. Psyllium husk, optional, to help with binding
3 tbsp. Nutritional yeast
2 tbsp. Apple cider vinegar
1 Lemon, juiced
3 cloves Garlic, minced
2 cups Raw cashews, soaked overnight

Method

01

Drain soaked cashews and add to a food processor along with minced garlic, lemon juice, apple cider vinegar, nutritional yeast, psyllium husk, garlic powder, and onion powder. Blend until smooth and creamy.
02

Place a fine-mesh strainer (or colander) over a large mixing bowl, and lay down two layers of cheesecloth (or a clean, fine, absorbent towel).
03

Scoop cashew mix onto cheesecloth, then gather the corners and twist the top gently to form the cheese into a "disc." Secure with a rubber band.
04

Place cheese in refrigerator to set for at least 6 hours, preferably 12 hours or overnight, until excess moisture has been wicked away, and it holds its form when released from the cheesecloth.
05

To serve, unwrap from cheesecloth and gently invert onto a serving platter. Enjoy with fresh-cut vegetables, fruits, and crackers.

Related Tags

Appetizers Recipes

Fruit Recipes

Vegan Recipes

Holiday Vegan Cheese Platter

4.0

( By Tracy )

01 Information

Grade easy
Serving 10 servings
Calorie 149 Kcal
Prep Time 15 Mins
Cook Time 500 Mins
Total Time 515 Mins

02 Ingredients

1/2 tsp. Onion powder

1/2 tsp. Garlic powder

1 tbsp. Psyllium husk, optional, to help with binding

3 tbsp. Nutritional yeast

2 tbsp. Apple cider vinegar

1 Lemon, juiced

3 cloves Garlic, minced

2 cups Raw cashews, soaked overnight

03 Method

Step 1

Drain soaked cashews and add to a food processor along with minced garlic, lemon juice, apple cider vinegar, nutritional yeast, psyllium husk, garlic powder, and onion powder. Blend until smooth and creamy.

Step 2

Place a fine-mesh strainer (or colander) over a large mixing bowl, and lay down two layers of cheesecloth (or a clean, fine, absorbent towel).

Step 3

Scoop cashew mix onto cheesecloth, then gather the corners and twist the top gently to form the cheese into a "disc." Secure with a rubber band.

Step 4

Place cheese in refrigerator to set for at least 6 hours, preferably 12 hours or overnight, until excess moisture has been wicked away, and it holds its form when released from the cheesecloth.

Step 5

To serve, unwrap from cheesecloth and gently invert onto a serving platter. Enjoy with fresh-cut vegetables, fruits, and crackers.

04 Author