The recipe is taken from the Vegan Bible by Marie Laforêt, a lovey book full of inventive recipes and beautiful 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.