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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Seeded oatcakes
Seeded oatcakes
A star rating of 3.7 out of 5.20 ratings

These quick biscuits make a great addition to a cheeseboard or gourmet homemade gift hamper

Rye & pumpkin seed crackers
Rye & pumpkin seed crackers
A star rating of 3.4 out of 5.6 ratings

Making your own crispbreads is an extra-special touch - top these seeded biscuits with paté, cheese and chutney

Nutrition: per tbsp

  • kcal124
  • fat9g
  • saturates2g
  • carbs4g
  • sugars1g
  • fibre1g
  • protein5g
  • salt0.3g
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Method

  • step 1

    Place the cashews in a large bowl and cover with water. Cover the bowl with wrap and leave to soak overnight or for at least 4 hrs.

  • step 2

    Drain and rinse the cashews then add them to a food processor with the nutritional yeast, lemon juice, 1/2 tsp salt and 1 tbsp water. Whizz until very smooth, about 5 mins. You may need to stop and scrape the sides down with a spatula.

  • step 3

    Transfer the cashew cheese to a dish or bowl and stir through the chives, if using. Cover and place in the fridge for 1 hr to firm up a little. The cheese will keep in the fridge for up to 3-4 days.

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Comments, questions and tips (9)

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Overall rating

A star rating of 4.7 out of 5.6 ratings
D-W avatar

D-W

I *urge* everyone to stop using clingfilm -- it's never needed, and we are poisoning all species, including ourselves, with plastic (it's in the seas, in the fish we eat, the water we drink, the salt we use ...) * Use a dinner plate-- or a salad plate or saucer -- to cover a bowl. Not only…

Foodmonster2

Couldn't agree more! BBC should really take responsibility and lead the way. They are showing David Attenborough's heartfelt pleas to reduce the amount of waste we create and animal products we eat, yet Good Food continues publishing recipes which contain animal products which could be easily…

Kristin Skarsholt avatar

Kristin Skarsholt

A star rating of 5 out of 5.

Great basic recipe with lots of scope for adding flavours! My new favourite is adding a generous handful each of parsley and dill for a beautiful herby cream cheese.

I think 1/2 - 1 teaspoon of salt should be in the recipe.

david j 1 avatar

david j 1

A star rating of 3 out of 5.

I found the yeast too overpowering. It dominates both the taste and smell. I added sundried tomatoes and basil (instead of chives) and it sort-of saved the batch, but I think it'll be better for me with 1/4 the amount of yeast.

Winnie15024

question

Could I use regular yeast instead? Or would this not work?

Clarityrains1981

Ooh no, they are two completely different things.

dogfacedgirl

Easy to make, but ingredient-wise, nutritional yeast is not easy to source in the UK, specially when you're outside the London bubble.

Jackie Roberts

Takes a bit of finding but found it in Tesco, Sainsbury and Waitrose all around Godalminf and Haslemere. Had to ask, staff weren’t sure what it even was, but I’d you go armed with brand names that helps them find it on their app!!

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