Cashew Cheese

All you non dairy eaters, this ones for you! This is ALSO for those of you who simply just want to try something new! :) I have found a serious love for this recipe on my cheese-less journey. The nutritional yeast gives a "cheesy" flavor, but its subtle enough to where you can spice it up if desired. An addition of garlic powder, onion powder, Italian seasoning, or even dill adds that extra yummy flavor. However, it's also just as good on it's own and allows me to use it in a variety of ways. I love to spread it on my morning toast as a "cream cheese", mix it in with any Italian dishes, add a little dollup to my tacos or simply eat it with some crackers! This recipe is great because it's pretty simple to make. All you need is access to a food processor or high speed blender, and to remember to soak your cashews so that they soften and ensure you get a smooth consistency. Once you've got those two things covered, just throw all the ingredients in, and blend. I hope you enjoy! :)

Cashew Cheese

Makes- 1 cup

Soak time: 4-24 hours

Prep time: 15 mins

Ingredients:

  • 1 cup raw cashews - soaked (I soaked mine overnight)
  • 2 tbsp Braggs nutritional yeast
  • 3 tsp Braggs Apple Cider Vinegar
  • 1/4 cup non dairy milk ( I used homemade hemp milk)
  • Salt & pepper to taste.

Instructions:

Place cashews in a bowl, jar, or cup and cover with water. Soak at least 4 hours. Use hot water if soaking for shorter amount of time. Otherwise cold water will do. In a food processor, or high speed blender, combine all ingredients, and blend until smooth. Scraping the sides as necessary to ensure all is blended together evenly. ENJOY!

 

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Kelsey DuBoisComment