![Lemon and Thyme Cashew Cheez Lemon and Thyme Cashew Cheez](https://thehungrywarrior.de/wp-content/uploads/2019/10/unnamed-file-1.jpg)
You’ve gone vegan and you miss cheese? The love for hummus is real and all the other store bought vegan spreads are bomb but you want to switch it up a bit? Then I have something for you! Super easy vegan lemon and thyme cheez!! it’s cheezy, it’s spreadable and all you need is a blender, a sieve, a cheezcloth (or any other thin cloth) and a little bit of patience.
![Lemon and Thyme Cashew Cheez Lemon and Thyme Cashew Cheez](https://thehungrywarrior.de/wp-content/uploads/2019/10/3-1.jpg)
The best part about this recipe is that you can make it into your own version by just changing up the extra ingredients: instead of lemon and thyme add some sage and cranberries, garlic and basil, sundried tomato or different kinds of ground peppers. I think the options are endless here! If you feel like a Provence inspired cheez served with grilled peaches, try this recipe right here.
![Lemon and Thyme Cashew Cheez Lemon and Thyme Cashew Cheez](https://thehungrywarrior.de/wp-content/uploads/2019/10/4-1.jpg)
Let’s get started on the cheez because it will need some time to make and rest.
WHAT YOU NEED
1 c raw cashews – soaked over night
3-4 tbsp nutritional yeast
1|2 tsp (lemon) salt
2 tbsp lemon juice
1 tbsp organic lemon zest
1 tsp apple cider vinegar
2-3 tbsp chopped thyme
1 tsp chopped garlic – optional
freshly ground black pepper to taste
2-4 tbsp water – or more until you get the blender going.
More thyme and (lemon) salt for the top
1 medium size sieve
1 medium size bowl or pot
1 cheese cloth, thin kitchen towel or linen cloth
High speed blender
HOW TO
1| Throw the soaked cashews, nutrional yeast, lemon juice, garlic, salt and water into a food processor and blend until very smooth. You might need to add more water for the right consistancy – it’s better to add the least amount of water – and adjust the seasonings to your taste. Add the chopped thyme and the lemon zest and mix until combined.
2| Line a small sieve with a cheese cloth or kitchen towel, put the creamy cashew mixture in into it, twist the cloths ends tightly and tie with a rubber band. Put the sieve on top of a bowl and let it rest in the fridge at least over night.
3| The next morning/ day carefully unwrap the „cheese“ from the cloth, put it on a cutting board and possibly reshape it. You can shape into a ball or oval. Add the extra thyme and salt on top and serve as is or with roasted grapes.
![Lemon and Thyme Cashew Cheez Lemon and Thyme Cashew Cheez](https://thehungrywarrior.de/wp-content/uploads/2019/10/5-1.jpg)
![Lemon and Thyme Cashew Cheez Lemon and Thyme Cashew Cheez](https://thehungrywarrior.de/wp-content/uploads/2019/10/7-1.jpg)