Skip to main content
Epicurious
Cookbooks

Herb Cheese

By Charlie Trotter and Roxanne Klein

Editor's note: The recipe and introductory text below are excerpted from Charlie Trotter and Roxanne Klein's book, Raw.

Extra! Tip from Epicurious:

• Nutritional yeast is available at health food stores.

Recipe information

  • Yield

    Yield: 1 1/4 cups

Ingredients

1 cup Cashew Cheese
4 teaspoons filtered water
1 teaspoon minced shallot
1/4 teaspoon freshly squeezed lemon juice
1/2 teaspoon large flake nutritional yeast
1/4 teaspoon Celtic sea salt, or to taste
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme

Preparation

  1. Combine the Cashew Cheese, water, shallot, lemon juice, yeast, and the 1/4 teaspoon salt in a bowl and stir until thoroughly mixed. Stir in the basil and thyme until evenly distributed. Taste and adjust with additional salt, if needed. Use immediately, or store in a covered container in the refrigerator for up to 3 days.

Reprinted with permission from Raw, by Charlie Trotter and Roxanne Klein. © 2003 Ten Speed Press
TagsSpreadsCashewNutBasilHerbs & SpicesThymeShallotVegetableRawVeganVegetarianDairy FreeNo-CookCookbooks
Read More
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Palets Bretons
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Chopped Salad With Sardines and Preserved Lemon
A feel-good meal full of crunchy veg and even crunchier pita chips.
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Pickle Coleslaw
Creamy, vinegary, and with lots of fresh dill.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.