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
Cashew cheese is a creamy and delicious vegan cheese that’s filled with healthy fats and protein.
- Prep Time: 20
- Total Time: 20
- Yield: 12 1x
- Category: Condiment
- Cuisine: Vegan
2 cups raw cashews soaked in water 4 hours or overnight
1 tablespoon tamari sauce
1 clove garlic
1/4 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
Tools/Ingredients Used To Make This Recipe
- Nutritional Yeast
- Food Processor
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