Cashew cheese is a creamy, delicious vegan cheese that’s full of healthy fats and protein.
I am not vegan, I’m just a lover of real food. And this cashew cheese is real food. When I first mentioned it to my family, I got some funny looks but that didn’t last long. Now they love it!
This recipe is a basic one that can be easily modified. Add more water, it will be thinner and cream sauce-like. Add less water and it will become similar to the texture of ricotta cheese. Even less water will yield a crumbly texture so that you can add it to salads. You can also change up the texture by adding tapioca flour, which is what I add to my vegan queso dip to give it a stretchy texture.
Once the cheese is made, there are so many ways to use it, here are some of our favorites:
- in place of ricotta
- cream sauces for pasta and vegetables
- salad dressings
- add turmeric for a cheddar look in vegan mac and cheese
- 2 cups raw cashews soaked in water 4 hours or overnight
- 1 tablespoon tamari sauce
- 1 clove garlic
- ¼ cup nutritional yeast
- up to 1 cup water
Drain cashews and place in a food processor with tamari, garlic and nutritional yeast.
Blend until crumbly, gradually add water until you reach desired consistency
Nutrition Information:Yield: 8 Serving Size: ¼ cup
Amount Per Serving: Calories: 196Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 135mgCarbohydrates: 12gFiber: 2gSugar: 2gProtein: 8g
Nutrition information is provided by an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates.