Lavender Earl Grey Vegan Cheese

Lavender Earl Grey Vegan Cheese

There is nothing better than finding a marvelous flavor pairing. We stumbled upon the dynamic duo of earl grey tea and lavender one day when we were experimenting and HOLY MOLY- they work so well together! This Lavender Earl Grey Vegan Cheese truly showcases both of these spectacular culinary flavors.

Earl Grey has always been one of my favorite tea flavors. It’s soothing and earthy but it still gives you that little kick of caffeine. It also is a flavor that is popping up everywhere right now so I guess I’m not the only fan!

This dairy free “cheese” could be made with just earl grey but there is just something special about the bright floral notes of the lavender joining the robust tea. In fact, now I’m on a mission to see where else we can use this terrific combo. (You may just see it popping up again in the future!)

Additionally, depending on your caffeine love, you can add as little or as much lavender and earl grey tea as you like. The outside can be coated completely or you can just sprinkle a little on top or the sides. But either way the cheese is fantastic coated or on its own.

Lastly, this Lavender Earl Grey Vegan Cheese is made from cashews. They blend into a perfectly creamy spread that imitates real cheese so well. But we also love to make our cheeses out of other nuts so feel free to experiment!

This Lavender Earl Grey Vegan Cheese is deliciously fragrant and spectacularly rich. If you are in need of a unique appetizer and you love Earl Grey or lavender, THIS is your cheese. Happy spreading!

 

Lavender Earl Grey Vegan Cheese
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Serves: 3
Ingredients
  • Cheese:
  • 1 Cup Raw Cashews (Boiled for 10 Minutes)
  • 1 Tbsp Lavender Blossoms (Plus More for Garnish)
  • 1 Earl Grey Tea Bag (Plus More for Garnish)
  • 2 Tbsp Nutritional yeast
  • 1 Clove Garlic
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Lemon Juice
  • 2 tsp Tapioca Flour
  • ¾ Cup Water (From Boiled Cashews)
  • Salt and Pepper to Taste
  • Coagulant:
  • 2 tsp Agar Powder
  • ¾ Cup Water
Instructions
  1. Boil the cashews in a sauce pan with enough water to cover the nuts. Add the tea bag and using infuser place the lavender blossoms into the water as well. Allow to boil for 10 minutes. (See picture)
  2. Drain the nuts saving the water.
  3. Place the boiled nuts along with ¾ cup of the saved water into a high powered blender.
  4. Next add the rest of the cheese ingredients to the blender.
  5. Blend on high until contents is very smooth.
  6. Prepare the molds with a thin layer of oil.
  7. In a high sided pan add the ¾ of fresh water and agar powder. Heat the pan on low until the agar powder has dissolved.
  8. Add the cheese to the dissolved agar pan. Stirring constantly until the cheese thickens but is still pourable. About 4-5 minutes.
  9. Pour the warm cheese into the mold. Tap each mold lightly to release any air bubbles.
  10. Refrigerate for at least 1 hour.
  11. Garnish with extra lavender blossoms and tea.
  12. Enjoy!

 

 

 

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Also, if you love all vegan “cheese” check out some of these previous recipes!

  1. Brazil Nut Espresso Cheese
  2. Red Pepper Cashew Cheese
  3. Olive Artichoke Cashew “Cheese” Ball
  4. Vegan Jackfruit Queso
  5. Vegan Jalapeño Cream Cheese

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