Cashew Cheese

cashew cream

This is a perfect recipe for a vegan alternative to a soft cream cheese. It makes a great spread or use to add a creamy, cheesy flavour to sauces. Omit the garlic and Dijon mustard and you have a perfect cream cheese alternative to make a vegan cheesecake!

120g (1 cup) raw cashews
Approximately 60ml (¼ cup) filtered water
30g (¼ cup) nutritional yeast*
2 tbsp lemon juice
2 cloves garlic
1 tbsp organic apple cider vinegar
1 tbsp dijon mustard
Himalayan pink salt and pepper to taste

Start by soaking the cashew nuts over night in plenty of cold water. When ready to make the cheese drain off the cashew nuts and simply put the nuts, half the filtered water and all the other ingredients into a food processor and blend until thick and creamy. The texture should be similar to smooth humus, if the mixture is too thick, add a little more of the filtered water you have in reserve. Once blended to the correct consistency spoon into a container and place in the fridge, the cheese will harden when chilled.

Try adding chopped fresh herbs, cracked black pepper or red chilli to make any number of variations.

*Nutritional yeast has a strong flavour that is described as nutty, cheesy, and/or creamy, which makes it popular as an ingredient in vegan recipes in place of cheese. It can also be used to flavour stocks, soups, sauces etc.

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