Nut-Based Cheese or Pâté Recipe
International · Appetizer · 15 min total
A creamy, savory spread made from soaked cashews and almonds, perfect for vegan cheese boards or as a pâté on crackers.
15
min prep
min prep
8
servings
servings
185
kcal/serving
kcal/serving
Ingredients
- 1 cup raw cashews
- 1/2 cup raw almonds
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice
- 1 tablespoon white miso paste
- 1 small garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup water, plus more as needed
Instructions
- Place cashews and almonds in a bowl, cover with water, and soak for at least 4 hours or overnight. Drain and rinse.
- In a food processor, combine soaked nuts, nutritional yeast, lemon juice, miso paste, garlic, salt, and pepper. Pulse to break down.
- Add 1/4 cup water and process continuously until smooth and creamy, scraping down sides as needed. Add more water 1 tablespoon at a time if too thick.
- Taste and adjust seasoning with more salt, lemon, or nutritional yeast if desired.
- Transfer to a serving bowl or shape into a log using plastic wrap. Refrigerate for at least 1 hour to firm up before serving.
Tips
- For a firmer cheese, add 1 tablespoon coconut oil or refined coconut oil during processing.
- Store in an airtight container in the refrigerator for up to 1 week.
- Serve with crackers, bread, or fresh vegetables.
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