Ingredients

  • 1 cup raw cashews, soaked in water for at least 4 hours (or overnight) and drained
  • 1/4 cup nutritional yeast
  • 2 tablespoons lemon juice (freshly squeezed for the best flavor)
  • 1-2 cloves garlic, minced
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt (adjust to taste)
  • 1/4 cup water (or more if needed for desired consistency)
  • Optional: pinch of smoked paprika or cayenne for extra flavor

Instructions

  1. Soak the Cashews:
    • Place the cashews in a bowl, cover with water, and let them soak for at least 4 hours, or overnight. Drain and rinse the cashews before using.
  2. Blend the Ingredients:
    • In a food processor or high-speed blender, add the soaked cashews, nutritional yeast, lemon juice, garlic, onion powder, salt, and 1/4 cup water. Blend on high until smooth and creamy. You may need to stop and scrape down the sides a few times.
  3. Adjust Consistency:
    • If the cashew cheese is too thick, add a little more water, 1 tablespoon at a time, until you reach the desired creamy consistency.
  4. Add Seasoning (Optional):
    • For extra flavor, add a pinch of smoked paprika or cayenne pepper, and blend briefly to combine.
  5. Serve or Store:
    • Transfer the cashew cheese to an airtight container and store it in the refrigerator. It will keep for up to 5 days. The cheese will thicken slightly as it chills.

Tips

  • Flavor Customization: Try adding fresh herbs like basil, chives, or dill for a herbed cashew cheese. You can also add sun-dried tomatoes or roasted red peppers for unique flavors.
  • Using the Cheese: Spread on crackers or bread, drizzle on salads, stir into pasta, or use as a topping for vegan pizzas.

This Vegan Cashew Cheese is a versatile, dairy-free alternative with a rich, cheesy flavor that’s perfect for all kinds of dishes. Enjoy!