Fromage de Cajou aux Herbes de Provence
A fresh cashew cheese infused with rosemary and thyme, preserved in olive oil.
frenchappetizersnack
⚠ Contains allergens
nuts
Ingredients
Cheese base
- 225 g raw cashew nuts
- 30 g lemon juice— 30–45 g
- 15 g apple cider vinegar
- 1 clove garlic— 1–2 cloves (5–10 g)
- 5 g salt
- 30 ml water— 30–60 ml
- 7 g nutritional yeast
Herb crust
- 5 g fresh rosemary— finely chopped
- 5 g fresh thyme— finely chopped
- 2 g cracked black pepper— optional
Preserving
- 250 ml extra virgin olive oil— 250–300 ml
- rosemary sprigs— fresh
- thyme sprigs— fresh
To see full recipe:
View the original recipe by Alexis Gauthier ↗