Herb-Crusted Smoky Pumpkin Vegan Cheddar Wheel

• Vegan
• Gluten free

• Produce

  • 2 tbsp Chives
  • 1/2 tsp Onion powder
  • 1/4 cup Parsley, fresh
  • 1/2 cup Pumpkin puree, canned
  • 1 tbsp Thyme, fresh leaves

• Condiments

  • 1/2 tsp Liquid smoke
  • 2 tbsp Soy sauce or tamari

• Baking & Spices

  • 1/4 cup Nutritional yeast
  • 1 Salt

• Oils & Vinegars

  • 1/2 cup Coconut oil
  • 3 tbsp Red wine vinegar

• Nuts & Seeds

  • 2 cups Cashews, raw

Found on connoisseurusveg.com

Description

Ingredients

• 2 cups raw cashews, soaked in water 4-8 hours and drained
• 1/2 cup canned pumpkin puree
• 1/2 cup melted coconut oil*
• 1/4 cup nutritional yeast
• 3 tablespoons red wine vinegar
• 2 tablespoons soy sauce or tamari
• 1/2 teaspoon liquid smoke
• 1/2 teaspoon onion powder
• salt to taste (if needed)
• 1/4 cup finely chopped fresh parsley
• 2 tablespoons finely chopped chives
• 1 tablespoon fresh thyme leaves

Directions

• To make the vegan cheddar wheel, place all ingredients into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down sides of the bowl as needed. Season the mixture with salt to taste.
• Line a 9 inch round cake pan with parchment paper, and then transfer cashew mixture to the cake pan, spreading it out evenly.
• Cover with plastic wrap and place into the refrigerator until set (about 4 hours). It should be a bit firmer than your typical cream cheese.
• While the cheese wheel chills, combine the herbs in a small bowl.
• Invert the cheese wheel onto a dish and remove parchment paper. Press herbs onto the surface. Serve with bread or crackers.