Rye Free Vegan Cheese Plate

Total time2 hr 40 min

Prep time40 min

Cook time0 min

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Ingredients

6 servings

For the cashew soft cheese

1 ½ cups raw cashews
3 tbsp lemon juice
ReaLemon 100% Lemon Juice - 15 fl. oz.ReaLemon 100% Lemon Juice - 32 Fl. Oz.Santa Cruz Organic 100% Pure Lemon Juice - 16 Fl. Oz.DeLallo Lemon Juice - 6.75 Oz Santa Cruz Organic 100% Pure Lemon Juice - 32 Fl. Oz.
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2 tbsp nutritional yeast
1 tbsp apple cider vinegar
½ tsp salt
3–4 tbsp water
1 tbsp fresh chives, finely chopped
1 tbsp fresh dill, finely chopped

For the tofu feta

7 oz extra-firm tofu
3 tbsp lemon juice
2 tbsp apple cider vinegar
2 tbsp olive oil
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper

For the board

1 cup vegan cheese, sliced or cubed
1 cup vegan crackers
1 cup red grapes
1 medium apple, thinly sliced
⅓ cup roasted almonds
⅓ cup walnuts
¼ cup fig jam or apricot jam
¼ cup olives
1–2 tbsp fresh herbs (rosemary, thyme, or basil), for garnish (optional)

Instructions

1
Soak the cashews in cold water for at least 2 hours (or up to overnight), then drain and rinse thoroughly.
2
Add the drained cashews, lemon juice, nutritional yeast, apple cider vinegar, salt, and 3 tablespoons of water to a high-speed blender or food processor. Blend on high until completely smooth and creamy, scraping down the sides as needed — the texture should be thick and spreadable, similar to soft goat cheese. Add the remaining tablespoon of water only if needed to get the blender moving.

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