Name: Sun-Dried Tomato and Basil Cheese
Yield: Makes about 12 ounces
Ingredients: 1 teaspoon salt; 2 to 3 cloves garlic, minced; ½ cup slivered fresh basil leaves, firmly packed; 3 tablespoons nutritional yeast flakes; 1½ cups Basic Cashew Cheese, cultured for 1 to 2 days; ½ cup finely chopped sun-dried tomatoes (see note)

Preparation info

Makes about
12 ounces

Difficulty
Easy

Appears in

Artisan Vegan Cheese

By Miyoko Schinner

Published 2012

About

Here’s a fun way to flavor Basic Cashew Cheese, turning it into a savory, piquant creation that holds up well for potlucks and picnics. Whether served with crackers or baguettes or as a filling for sandwiches, this cheese has universal appeal and is a hit with teens.

Ingredients

1½ cups Basic Cashew Cheese, cultured for 1 to 2 days
½ cup finely chopped sun-dried tomatoes (see not

Method

Flavor the cheese.

Put the Basic Cashew Cheese, sun-dried tomatoes, basil, nutritional yeast, 2 cloves of the garlic, and the salt in a large bowl. Mix well. Taste and add more garlic if desired.
Form the cheese.

The cheese can

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Sun-Dried Tomato and Basil Cheese

Ingredients

Method

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