I took the extra step of wrapping the cashew cheese in cheesecloth and refrigerating it overnight to pull out any excess water however, you can skip that step completely if you need yo' cheese now. No fussy complications in this vegan cheese, just pure, creamy, flavor-packed, plant-based goodness.

However, I decided to give it a whirl a few weeks back and was thrilled with how easy it was to make. The herbed cashew cheese was something that I had been thinking about making for quite some time but kept backing out because it seemed complicated and fussy. It's sweet, tangy, and slightly spicy and pairs well with everything from burgers to fries. It's made with just a handful of ingredients and is so full of flavor. If you have an extra minute, you can checkout the recipes here.

The spicy tomato jam is one of a few recipes that I created for The Chalkboard. Both are equally delicious and can hold their own however, they pair so well together that it made perfect sense to photograph and post them at the same time. To make up for only two posts this week, I've included two recipes in today's post: herbed cashew cheese + spicy tomato jam. For the next week or so, I'll be posting from the mountainous comforts of Steamboat Springs and will be sure to mix in some scenic shots from our adventures. We're road tripping out to Colorado, so we'll be spending tonight and tomorrow night in South Dakota before making the final portion of the drive into Colorado on Saturday. I'm currently en route to Colorado for the family vacation I mentioned last week. Happy Thursday! I hope you're all having a wonderful week. Serve this vegan delight alongside baguette slices, crackers, or even fresh veggies! A rich and creamy cashew cheese is sprinkled with chopped herbs and paired with a sweet-n-spicy homemade tomato jam. We have also used it for stuffed shells, pizza, and on baked potatoes (really yummy!).This herbed vegan cashew cheese & spicy tomato jam will make you forget all about the 'real' thing. Recently, however, it has become my go-to recipe for dishes that call for a cheese that is creamy with a little tang (like this Spinach Pie). Not Just For Lasagna!įor years, I only made the vegan ricotta cheese for that lasagna.

If only I had a photo of their faces when I told them it was made from cashews and wasn’t dairy at all! 🙂 That lasagna recipe eventually became our extremely popular Vegan Gluten-Free Lasagna. One cheese snob friend even said, “ What is the cheese you are using in this? It is amazing!!” That was the moment I knew it was as good as I had hoped. They often asked for the recipe for the lasagna. Obviously, my motivation to create the vegan ricotta was huge! Crowd-Pleasing Vegan Ricotta CheeseĪfter several adjustments, I ended up with a vegan ricotta cheese that pleased and fooled many an omnivore. It could be prepared ahead and put in the fridge. It had all the taste of something that took a lot of effort, but it actually came together in no time, and with hardly any mess (the magic of not cooking the noodles). I developed this vegan ricotta cheese to transform my own go-to vegetarian lasagna recipe to a vegan one when we transitioned to a fully vegan diet. That lasagna was my standard for guests, pot lucks, and family gatherings.

Cashew ricotta cheese recipe