Raw Vegan Hazelnut Cheese

1 cup raw hazelnuts
1/4 cup nutritional yeast
2 tablespoons lemon juice
1 clove garlic (optional)
1/2 teaspoon sea salt (or to taste)
1/4 cup water (adjust for desired consistency)
Fresh herbs (like chives or oregano) for added flavor (optional)

Soak the Hazelnuts: Place the raw hazelnuts in a bowl and cover them with water. Soak for at least 6 hours or overnight. This softens the nuts and makes them easier to blend.

Drain and Rinse: Drain and rinse the hazelnuts under cold water after soaking.

Blend the Ingredients: In a food processor or high-speed blender, combine the soaked hazelnuts, nutritional yeast, lemon juice, garlic (if using), and sea salt. Add 1/4 cup (or less) of water to start.

Process Until Smooth: Blend the mixture until it reaches a creamy consistency, scraping down the sides as necessary. If the mixture is too thick, add more water and a tablespoon until you achieve your desired texture.

Adjust Seasoning: Taste the cheese and adjust the flavors as needed. You can add more salt, lemon juice, or nutritional yeast according to your preference.

Strain & Refrigerate: I like to strain my cheese through a nut milk bag to release the excess water. Then refridgerate for an hour, as this will give it a firmer texture.

Add Herbs: (Optional) If you like, mix in finely chopped fresh herbs for extra flavors, such as thyme, to enhance the richness or chives for a nice kick or even dill with its tangy and bright notes; it can give a refreshing contrast.

Transfer: Spoon the hazelnut cheese into a container and refrigerate. It will firm up slightly as it cools.

Storage: Keep the hazelnut cheese in an airtight container in the fridge for up to a week. You may also freeze it for extended storage; just thaw it in the refrigerator before use.

I always start off by adding a little less water, then check the consistency and adjust from there. Enjoy your delicious and healthy raw hazelnut cheese! This cheese works well in a vegan lasagna!