Full-bodied tempeh cheese

The recipe is taken from the Vegan Bible by Marie Laforêt, a lovey book full of inventive recipes and biblebeautiful photographs as well as some useful general information. It’s the only bible I’m likely to read…

This is a rich tempeh cheese with a good, deep flavour. Nice with crackers or in a salad, you could even use it on a pizza.  

  • 50g cashew nuts, soaked for 30 mins in water
  • 100g plain tempeh
  • 50ml water
  • 2 tbsp white miso
  • 1 tbsp yeast
  • 1 tbsp cashew butter
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp garlic powder

Drain the cashews and blend with all the other ingredients until smooth. Place in an 8cm ring mould or if you don’t have one, pour into 4 or 5 well-oiled cups of a muffin tin. Bake for 20 mins at 180°C.

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