Per serving (35g)
Calories 127, Fat 9.2g, Saturates 2.3g, Sugars 2.5g, Salt 0.22g
Preheat oven to 200°C/450°F/Gas 6. Cut off the top ⅓ of the garlic and wrap the head in foil. Place the garlic in the oven and roast for 30-45 minutes, or until fragrant and very soft. Remove from the oven and allow to cool completely before unwrapping.
Line a mould with cling film. Sprinkle the bottom with two tablespoons of each herb, reserving the remaining herbs.
Meanwhile, in a food processor, blitz the cashew pieces, coconut flakes and salt until fairly smooth. Add a little water to help it along, if needed.
Squeeze the cloves from the roasted garlic and add to the food processor. Add the garlic powder and the lemon juice and process until thoroughly combined. Then stir through the rest of the fresh herbs.
Add the mixture to the prepared mould, pressing the cheese down into the herbs and cling film. Tap the mould on the counter to level the top and release any air bubbles. Cover the cheese with cling film, place in the refrigerator and leave to set overnight.
Once set, gently tug at the cling film to remove the cream cheese from the mould. Serve immediately with bread or crackers, or keep the cheese in an airtight container for up to one week.
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