Paleo Hermelin
Elevate your appetizer game with Paleo Hermelin, a dairy-free twist on the classic Czech marinated cheese. This plant-based recipe transforms soaked cashews into a creamy, tangy "cheese" that's seasoned with garlic, onion powder, and nutritional yeast for a savory depth of flavor. Fresh dill and parsley add a burst of herby freshness, while a magical marinade of olive oil, bay leaves, and crushed black peppercorns infuses every bite with aromatic goodness. Perfect for paleo and vegan diets, this dish requires a quick cooking process followed by an overnight soak in its rich marinade, making it an impressive make-ahead option for entertaining. Serve these delectable cheese rounds alongside crusty bread or fresh veggies for a show-stopping appetizer that's as wholesome as it is delicious. Keywords: Paleo Hermelin recipe, vegan marinated cheese, plant-based appetizer, dairy-free Hermelin, paleo snacks.
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Recipe Information
Ingredients
- 2 cups cashews
- 1 cup water
- 2 tablespoons apple cider vinegar
- 1 tablespoon coconut aminos
- 3 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 0.5 cup olive oil
- 2 whole bay leaves
- 1 teaspoon crushed black peppercorns
Instructions
Soak the cashews in water overnight or for at least 4 hours until soft. Drain and rinse well.
In a blender, combine soaked cashews, water, apple cider vinegar, coconut aminos, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper. Blend until completely smooth and creamy.
Transfer the mixture to a saucepan. Cook over medium heat, stirring continuously until the mixture thickens and starts to pull away from the sides, approximately 5-7 minutes.
Remove from heat and stir in the lemon juice, chopped dill, and chopped parsley.
Line a small round container or ramekin with parchment paper. Pour the cashew mixture into the container, smoothing out the top.
Refrigerate for at least 1 hour, or until firm.
Once firm, remove the cheese from the container and slice it in half horizontally to create two rounds.
In a glass jar or container, layer the cheese rounds with the bay leaves and crushed black peppercorns.
Pour olive oil over the cheese until fully submerged. Seal the container and refrigerate to marinate for at least 24 hours.
Before serving, allow the marinated cheese to come to room temperature for optimal flavor and texture.
Nutrition Facts
Calories |
2621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.0 g | 299% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 31.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2674 mg | 116% | |
| Total Carbohydrate | 103.2 g | 38% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 16.7 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2003 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
