In the food processor combine the drained cashews, lemon zest, nutritional yeast, garlic, water, whites of green onion, olive oil and salt & pepper. Processor for a full 4 minutes, scraping down sides as needed.
Add the herbs and pulse to combine.
Scrape the cheese into a layer of cheese cloth and set into a bowl. Add a second bowl to weigh the cheese down.
Refrigerate the cheese while its being pressed for at least 6 hours.
Take the cheese out of the refrigerator and remove from cheesecloth then form the cheese into a ball.
Roll the cheese ball in the sliced green onions and place on a platter.
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