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V is for a vegan cheese

Vegan soft cheese

Whip up a batch of this cashew-based creamy cheese, then use for tossing with pasta, enriching sauces, dipping pitta bread or just spready on warm crusty bread.

Makes 400g Prep time 15 mins plus at least 4 hours soaking and chilling. No cooking.

250g cashews

2tbsp nutritional yeast

1 lemon, juiced

small handful of sliced chives (optional)

1 Place the cashews in a large bowl and cover with water. Cover the bowl and leave to soak for at least 4 hours or overnight.

2 Drain and rinse the cashews, then tip into a food processor with nutritional yeast, lemon juice, 1/2tsp salt and 1tbsp water. Whizz until smooth, about 5 minutes. You may need to stop and scrape the sides of the bowl down with a spatula.

3 Transfer the cashews cheese to a dish or bowl and stir through the chives, if using. Cover and chill for 1 hour to firm up a little. (The cheese will keep in the fridge for four days.)

Per serving 124kcal. fat 9g. saturates 2g. carbs 4g. sugars 1g. fibre 1g. protein 5g. salt 0.3g.

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