Recipes
Garlic & Dill Vegan Cheese Log
Creamy, lemony, wrapped in fragrant dill. A beautiful little vegan cheese log for a grazing board, a gathering, or simply your own delicious evening.
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A little romance for your grazing board
Beautiful soul, I love the kind of food that invites us to linger. A little cheese, something crunchy, fresh herbs between your fingers. No elaborate dinner required, just a plate that makes you want to stay at the table a little longer. Mmmm.
Tofu and cashews become a soft, creamy cheese with lemon, garlic and that gorgeous dill fragrance. A lovely little centerpiece for a board filled with crunchy crackers, fresh vegetables and whatever makes your evening feel delicious.
Creamy pleasure, thoughtful nourishment
Tofu brings the main plant protein, while cashews contribute a little more protein and unsaturated fats. Calcium depends on the tofu you choose, look for calcium-set tofu and check its label. Nutritional yeast only supplies vitamin B12 if it is fortified.
I would serve this with whole-grain crackers, cucumber, juicy tomatoes and a bowl of chickpeas or edamame if I wanted a more substantial meal. A beautiful little cheese board can be generous, not just decorative.
Let the fridge do its quiet work
Blend patiently, scraping the sides rather than pouring in water. Too much liquid makes a soft cheese that will not hold its shape. Give it a good long chill, then roll it in dill just before serving. This is a spreadable, sliceable soft cheese, not a hard aged cheese.
Use dried dill for an easy coating, or pat chopped fresh dill dry and use enough to lightly cover the outside. With love, Krystal x
The recipe
Garlic & Dill Vegan Cheese Log
- Serves
- 6
- Prep
- 30 minutes
- Cook
- No cooking
- Chill
- 2 hours
Ingredients
- 175 g (6.2 oz) extra-firm tofu, drained
- ½ cup (70 g) raw cashews, soaked and drained
- 1½ tablespoons nutritional yeast
- 3 tablespoons fresh lemon juice
- 1 teaspoon miso paste
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- 1 teaspoon dried dill, plus up to 1 tablespoon for coating
- Optional fresh coating: chopped fresh dill, patted dry, instead of the dried coating
Method
- Soak the cashews in hot water for 15–30 minutes, then drain; alternatively soak overnight in the refrigerator. Allow this time before the listed active preparation.
- Blend the tofu, drained cashews, nutritional yeast, lemon juice, miso, garlic powder, onion powder, salt and 1 teaspoon dried dill until very smooth. Stop to scrape down repeatedly; avoid adding water.
- Line a small 4-inch ramekin with cheesecloth or food-safe wrap. Pack in the mixture, cover and refrigerate for at least 2 hours, ideally overnight.
- Unmold the chilled cheese, divide in half and use the wrap to gently shape two small logs. Roll in the remaining dried dill or the optional fresh dill. Keep chilled until serving.
Notes & storage
Makes approximately 300 g, two small logs or one wheel, about six grazing portions.
Contains soy and cashews; miso may also contain barley. A nut-free variation uses 350 g tofu total and omits cashews; the texture will differ.
Keep covered in the refrigerator for up to 3 days. Use clean utensils and refrigerate promptly after serving.
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