This kind of garlic-lemon-y cheese also works really well with rosemary and thyme as herbs, instead of dill! Thanks for the great recipes! Any comments from people who have actually made this and loved it rather than people just loving the idea? © 2019 My recipe has about 150 calories per muffin, 6 grams fat, 4 grams protein and 4 grams fiber. Have you used herbs other than dill? Keep up the good work! Thank you again Minimalist!!! Hi Casey, is it possible that your lemons were on the larger side? How do I solve this. It is magnificent!! As for hazelnuts and other nuts, we think the flavor may be too strong. Hope this helps! when I opened up the towel, I was so surprised it was firm and looked like an actual block of cheese. That would be fine! I always need more cheese. Brownie Roll-Out Cookies* Recipe from Deb’s mom. Have you tried resting it on counter for a few days to let it ferment? A pile of battered and fried rings. I just love cheese. And I couldn’t “form” this into any shape, it just a wet blob. Thank you! I’m using the pulp from my Almond Cow, so I need to know when I’ll have enough. Hi Dana xo. I put them in my vitamix till everything was creamy and followed everything else. Hi, this looks great though I am wondering if there is a way to prolong the shelf life after making it? We’re so glad to hear you enjoyed it, Steph! Hey I made this with a Mexican twist and stirred in corn kernels, jalapeños, cilantro and Cajun spice before refridgerating. I didn’t have any lemons, so I couldn’t add any zest, only lemon juice from a bottle. Is there a preservative I could add? What happens if the cheese is too liquidity how do you fix it. I’ve been sick, but also super stressed, so I took off work today. Served with fresh fruit and tortilla chips . Decided to make a vegan version w/ this cheese and YUM it’s just as good. Over time the cheese became more flavorful and yummier! Thanks for being an inspiration! Granted I halved the recipe because the amount of cashews was just 1 cup that’s what I had on hand but y food processor is the regular size so don’t know if that contributed to it not being smooth as yours. Thanks so much for sharing! So I am in the process of making this… seems like there is loads of liquid to wick away? The result is expectedly not as firm. I add chives and some other herbs & use it on wraps, crackers & sandwiches. I served it to many people who were not vegan and they all loved it, the whole thing was gone after an hour. Served with our Curried Gorgonzola dressing on the side, Cashew chicken, tuna and fresh fruit salad. I also added about a dessert spoon of almond powder (maybe more) and about a half a cup of coconut milk and 2 tablespoons of coconut oil. I love your website! Yeah, I think I must have. 16 fl ounces? Yay! Topped with salsa, sour cream & green onions, Four egg omelette stuffed with bacon, onions, zucchini, tomatoes, mushrooms, jack and cheddar cheese. Chicken breast, bacon, avo, bleu cheese crumbles, tomatoes stuffed in our three egg omelette. I made this today for a dinner engagement tomorrow evening. I have never drooled over vegan cheese before! I ended up with a hummus consistency. I guess that could be my issue. This is my first time making vegan cheese and I want to do it well ^^. I used 1/4 cup of lemon juice (one big lemon) and just shy of 1/2 a cup of water in mine and processed it within an inch of its life with a 1200-watt food processor. Drizzled with raspberry honey syrup and fresh blueberries….Yum!!!! Topped with parmesan cheese and homemade sourdough croutons, Spring greens, chopped tomatoes, Gorgonzola crumbles, chopped bacon, wedges of hard boiled egg and crispy flour tortilla strips, topped with avocado and chopped chicken breast. Yes! I was thrilled with how this came out. Notify me of followup comments via e-mail. Also wanted my family to experience what this food choice offers on the hope it might pursued them to join me…lol. A delightful twist to morning fare for the chocolate lover favorite! Hope that helps! Since I had to drive over rough roads to transport to a dinner engagement, I put the cheese in a pretty scalloped porcelain bowl. I made this and it’s so good! I used a very thin cotton kitchen towel to drain my cheese since I couldn’t find cheesecloth, and mine is still kind of wet on the top after sitting overnight, but I’m not planning to display it on a cheese plate so no one needs to know. Cashews are expensive, so making another one would have been a waste and a royal pain… just a heads up. My husband and have recently decided to become vegan and we both love cheese. The original recipe is the best, in my opinion, but it’s also good with basil or parsley. The stuff came out rather runny and I couldn’t form a disc. I agree with you on comments posted without trying the recipe. And my husband is really appreciating having the nutritional information with each recipe. It’s awesome!! This recipe will be my savior! served with a bagel and cream cheese, Strawberry yogurt, granola, and fresh berries. Nice flavor. I would try blanched almonds soaked overnight or in hot water for 1 hour! The disc should set up for at least 6 hours, preferably 12, or until the moisture has been wicked away and it holds form. I never imagined I could make cheese! (no idea where from), Ya ya ya Vegan cheese has somewhat eluded me since going completely dairy-free. How many ounces does the 32 tablespoon recipe make? ? Hi Nic, sorry to hear that was your experience! I’m going try it with this recipe, I’ll let you know how it goes. I do think that you dill for serving, not drill. Love your blog, Dana! I added extra nutritional yeast. And to be honest, I’m perfectly content with all my dairy-free alternatives, especially now that I have a trusty Vegan Parmesan Cheese recipe (which I put on practically everything these days).. Check out this tutorial! xo. It’s right up my alley! I added old bay seasoning and stuffed mushrooms and sprinkled with Panko bread crumbs. Served with fresh fruit and toast, Hear what our customers have to say about us. I don’t have a food processor, can I use a blender? X3. It’s mostly that they are so much less expensive. Yeah it’s make it cultured cheese and also adds that little bit of a zing that normally comes with cheese or fermented stuff, I make all the time with probitics and it really enhances the cheese flavor <3, I’m not vegan, but I did give up dairy for Lent (and sweets… yikes). This is the comment I was looking for! Not this, great as a dip. Please join us for your own Annie’s experience. Every few hours I take the cheese out and wrap it in Several layers of paper towel to soak up any water, eventually the paper is dry and you get a firm cheese. Two eggs any style on refried beans and corn tortilla. The ads keep flashing, changing, and making the page move up and down. How much cashew butter do I use? It’s just perfect. Any suggestions? Wrap in cheesecloth, set in a fine mesh strainer, and refrigerate overnight! Whoop! Awful Annie’s has been a long time favorite Breakfast/Lunch Restaurant in Auburn and Lincoln. Anyone know anything about this and is it safe? We have found that the olive oil just adds a richness and creaminess and would suggest keeping but you could definitely try it without! I can’t find it fresh during this season. Left it in my dehydrator on lowest setting overnight and in the morning it was alive. I have hella parsley in my garden. I just want to spread this on a sandwich with some sliced apples and tempeh bacon. I saw this posted on Twitter again and have to say–I actually made something similar by accident by processing the Ricotta Cheese Sauce for the Cheesy Spaghetti Squash recipe too long in my Cuisinart and not adding more water! Would it be weird or awesome if I added the contents of a probiotic capsule to this recipe? How much water? Question, I see links to Amazon for a nut milk bag, nutritional yeast, etc… can you recommend one for the cheesecloth? Mine is currently in the fridge firming up, but it tastes absolutely delicious! But it might work! Served with Fruit or Potatoes, Garnished with Green Onions. This is a sexual blog. Soft, spreadable, delicious. Thank you for the recipe regardless Dana! I’m so happy I came across your website as it’s the perfect guide for our newly vegan family. This is easy and really tasty for a party-it’s about 2x the amount of a party cheese ball. Thanks! It still tasted good. A lot of vegan recipes involve soaking cashews and blending them with a high power blender. Thanks to the reader who made the request. I made it and split it into 3 parts, lined plastic wrap with the dill and made three pretty cheese balls. Hi Marta, thanks so much for your support! When I make it again, I’ll try including zest to see if this tweak will make it even better. I’m going to echo all the other commenters here and just say that this looks AMAZING! This is my second attempt at making a Vegan Cheese (We won’t even discuss my first failure). Is this normal or am I throwing this in the garbage? You are so creative! We haven’t tried it, but think macadamia nuts or almonds might work. But the second time I placed a plate and weight on top of it’s time in the fridge in cheesecloth. I am making it this tomorrow. Delicious! Please can you suggest an alternative for yeast as we don’t eat. I couldn’t believe it. Once it’s done chilling in the fridge, unwrap and coat with fresh dill. I even won a prize at my husband’s work with this cheese :)