This quick to assemble vegan and gluten free cheese is richly flavored and spreadable. It is not only delicious, but also nutritious and heart healthy. For the month of February, and for fun on Valentine’s day, I included an option to add a bit of cooked beet* to make it rosy red, and I shaped it into a heart. Whether served as a herb-specked white cheese in a pretty bowl or crock, or shaped into a heart (either white, or red cheese from the beet), this cheese is sure to please.
Recipe from eatplant-based.com.
Place all of the ingredients (*including the beet if using) into a blender or food processor (I preferred the food processor), and blend until smooth. This will be a very thick mixture and it may require a few stops to scrape down the sides and re-distribute. Blend until smooth but not so much that it becomes a paste.
Serve with a toasted crunch bread like sourdough, or crackers, and/or cut vegetables like celery, carrots, and jicama.
