I have been wanting to make both a hard and soft spreadable vegan 'cheese' for a while. The first time I came across a vegan alternative for 'cheese' was in an old secondhand copy of a 1970s vegan paperback cookbook that I found a charity shop in Glasgow. This vegan cheese alternative was made with soy flour. I wanted t make it, but at the time I could not track down soy flour, then I forgot all about it (I must dig out the cookbook), but in the last 10 years there has been a rise of modern and contemporary versions are made with rejuvenac and probiotic capsules.
Today though, I am still keeping it basic or traditional as this is the first time I have made a spreadable vegan cashew 'cheese' spread. I did not want any hard to get ingredients like those mentioned above.
The recipe made quite a fair bit. I ended up with eight of these heart ramekins. I gave most of it away as I was not sure how long it would last. To make them different, I decided to douse smoked paprika and parsley over some of them.
The verdict by my vegan, vegetarian and omnivore Guinea pig colleagues was that it was really tasty. Some compared it to cottage cheese, some to goats cheese and some to hummus. They all enjoyed it and said they would be happy to have it on their plate with crackers.
Here is a link to 14 Vegan Cheeses including one from the awesome Maple Spice whom I discovered when I first started blogging in 2009 sadly due to illness she is taking time out from blogging. My version is adapted from In Vegetables We Truest and Olives for Dinner