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Herb Cheese

By Charlie Trotter and Roxanne Klein

Editor's note: The recipe and introductory text below are excerpted from Charlie Trotter and Roxanne Klein's book, Raw.

Extra! Tip from Epicurious:

• Nutritional yeast is available at health food stores.

Recipe information

  • Yield

    Yield: 1 1/4 cups

Ingredients

1 cup Cashew Cheese
4 teaspoons filtered water
1 teaspoon minced shallot
1/4 teaspoon freshly squeezed lemon juice
1/2 teaspoon large flake nutritional yeast
1/4 teaspoon Celtic sea salt, or to taste
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme

Preparation

  1. Combine the Cashew Cheese, water, shallot, lemon juice, yeast, and the 1/4 teaspoon salt in a bowl and stir until thoroughly mixed. Stir in the basil and thyme until evenly distributed. Taste and adjust with additional salt, if needed. Use immediately, or store in a covered container in the refrigerator for up to 3 days.

Reprinted with permission from Raw, by Charlie Trotter and Roxanne Klein. © 2003 Ten Speed Press
TagsSpreadsCashewNutBasilHerbs & SpicesThymeShallotVegetableRawVeganVegetarianDairy FreeNo-CookCookbooks
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