Tasty Alternative

This time: vegan, creamy, oven-baked cashew cheese

It’s getting cold outside and it’s the perfect time for some warm, delicious savory dishes. To be honest, we kinda miss a delicious, creamy oven-baked cheese.
But don't worry, even without milk and animal suffering, you can conjure up a super delicious alternative that is just as creamy and perfect for dipping as the original. Of course, the taste is a little different from the original baked camembert, after all, it is only an alternative and not really cheese. But our plant-based baked Cashewbert tastes super yummy and is as creamy as the original.

Recipe

Ingredients

100 g cashews

2-3 cloves of garlic

4 tbsp yeast flakes

1/2 teaspoon psyllium husks

2 tbsp tapioca starch

1-2 teaspoons of salt

Juice of half a lemon

200 ml of water

50 ml white wine

pepper

rosemary

2-3 tbsp olive oil

Preparation

Soak the cashews in water for 1-2 hours and preheat the oven to 180 ° C.

Then drain the cashews and add 1-2 cloves of garlic, yeast flakes, tapioca starch, psyllium peel, 1 teaspoon salt, lemon juice, and water in a blender and mix into a smooth, creamy sauce.

Heat sauce in a saucepan, add the white wine, and stir together.

Season to taste with salt and pepper.

When the sauce has thickened, remove the pan from the heat.

Line a small oven dish (approx. 15 cm) with baking paper and pour in the mixture.

Cut a clove of garlic into thin slices and pluck the rosemary needles. Add the garlic slices and rosemary needles to the mixture and drizzle with olive oil.

Bake in the oven for about 20 minutes until the cashew cheese has a golden-brown crust.

Serve hot with fresh bread, baguette, or vegetable sticks.

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