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
- 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.
- 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.
- 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.
- Add Seasoning (Optional):
- For extra flavor, add a pinch of smoked paprika or cayenne pepper, and blend briefly to combine.
- 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!