Baked Tomato Cashew Cheese

This cheese has a subtle flavour of both miso and sundried tomato it is beautifully creamy and spreads perfectly on crackers!
Use organic, fair-trade/local ingredients where possible =)
Please note if you don’t have an oven or don’t want to bake this cheese you can still enjoy it without baking it! I baked the cheese so it would harden up and hold together nicely, while still being creamy on the inside! Using a dehydrator is also another option if you own one!

DSC_0370 baked cheese

Overnight or for 24 hours if you are not in a rush! soak 1 cup of cashews with 2 tablespoons of sunflower seeds in 2 cups of water .
Rinse and drain.

Preheat oven to 180 degrees

In a high speed blender blend the drained nuts and seeds with:
1 packed tablespoon of sliced sundried tomatoes which have been soaked in 2 tablespoons of boiling water for about 30mins
¼ cup of water
2 tablespoons of fresh lemon juice
2 tablespoons of vegan miso (make sure it is fish free)
½ cup chopped fresh tomato
½ teaspoon white wine vinegar
When the mixture is smooth pour it into an oven proof glass bowl (that holds at least 2 cups) which is lined with baking paper feel free to put a few sundried tomatoes on the bottom/edges of the bowl.
Cook on fan-bake til the cheese goes a little golden brown/the edges darken (40mins 180 degrees)
Let the cheese cool before putting in the fridge to chill for a few hours (I left the cheese in the fridge over night, before serving it the next day)


Also if you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them! Thank you =)

x Missy


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2 thoughts on “Baked Tomato Cashew Cheese

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