Very ‘Cheesy’ Cashew Cheese
Have you tried vegan cheese made from cashew nuts? I first encountered it at a raw food evening in a delicious raw veg lasagne, layers of cashew cheese with strips of courgette and an intense tomato sauce. Delicious.
I think that cheese is one of the things that vegan’s really miss and although you can’s say that cashew cheese is exactly like cheese it definitely delivers a distinctively cheesy flavour because of the nutritional yeast.
If you haven’t made Cashew Cheese before this is a really easy recipe and can be whipped up in no time and can be used like cream cheese. It’s delicious on toast, as a dip, on sweet potatoes, wraps, or stirred into tofu scramble.
- 1 cup cashews (soaked for at least 1 hour)
- ¼ cup water
- ¼ cup nutritional yeast
- 2 tbs. lemon juice
- 2 cloves garlic
- 2 tbs. apple cider vinegar
- 1 tbs. dijon mustard
- Pinch Himalayan salt and black pepper
- Really easy, just add all the ingredients to your food processor and blitz until smooth and creamy.