Making this cream cheese does require patience, but it is totally worth it. The result is truly perfect; it’s hard to find store-bought vegan cream cheese that is this luxurious in flavour and texture.

Once you have made it you can use it for all kinds of recipes — canapés, sandwiches, dips and even with pasta.

MAKES

350-400g

INGREDIENTS

300g cashew nuts

½ tsp garlic powder

Juice of 2 lemons

3 tbsp nutritional yeast

1 tsp celery salt

1 tbsp chopped chives

METHOD

Put the cashew nuts in a bowl and cover with water. Leave to soak for 24-48 hours. Drain the cashew nuts and put them into a food processor with the remaining ingredients, except the chives. Add 4 tbsp water and blitz until completely smooth in texture. Spoon the mixture into the centre of a square of muslin and draw the corners of the cloth together into the centre. Pull them up tightly around the cheese and secure them with an elastic band. Place the cheese on a plate in the fridge for 12-24 hours to firm up. Remove the cheese from the cloth, shape into a barrel shape and serve it sprinkled with the chopped chives.

Recipe from Feed Me Vegan: For All Occasions by Lucy Watson, published by Sphere (£16.99)