Vegan Cheese

1. I wash the nuts in a colander, put them in a bowl, pour clean cool water so that all the nuts are covered with it. We tighten the bowl with cling film on top and put it in the refrigerator for 12 hours. The nuts will slowly soak with water.

The process can be accelerated by pouring boiling water over the nuts and letting them stand for 1.5 hours. But it should be borne in mind that in this case the cheese will eventually turn out to be of a softer consistency.

2. When time passes, we drain the water, and put the nuts on paper towels and dry them thoroughly. After that, we put them in the blender bowl.

3. Peel the garlic, put it to the nuts. We also send lemon zest there, pour lemon juice, water, olive oil, pour garlic powder, yeast, salt. We grind all the ingredients well to a smooth and homogeneous consistency.

4. At this stage, we taste the mass and, if necessary, add salt, garlic powder, lemon zest. In general, we try to achieve the perfect balance of taste.

5. The colander is lined with clean gauze, folded several times. We put the future cheese in a colander, take the gauze at the four ends, tie it with a knot. Then we put the structure in the refrigerator until the excess liquid flows out. The process will take at least 6 hours, and it is better to leave the cheese overnight (12 hours).

6. We spread the finished cheese on a serving dish, sprinkle with finely chopped dill.

The cheese holds its shape perfectly for 1-2 hours, after which it needs to be put in the refrigerator. This cheese is kept cool for up to five days.

Bon appetit!