“Vegan cheese” is a polarising concept but, if you can view it as a savoury spread rather than “cheese,” there are some really tasty non-dairy options out there, including this cashew-based number from Epicurious.
Photo by Karyn Christner.
In addition to being something that all of your friends (save for those with nut allergies) can enjoy, this cashew and sunflower spread is a cinch to make. Just add 3/4 cup raw cashews and 1/4 cup raw sunflower seeds to eight cups of boiling water and cook until soft. Drain, reserve 1/2 cup of the cooking liquid and blend the nuts and liquid together, along with lemon juice, salt and pepper, and paprika. Keep blending until the consistency resembles that of ricotta, scrape it into a bowl, and top with chives. Serve with the usual dip accouterments, such as crackers, vegetables, and tasty toast points.
How to Make Vegan Cheese With Two Common Snack Foods [Epicurious]