Vegan Cashew Cheese
I abruptly understood that we didn’t have a wonderful cashew cheese sauce that you can use to sprinkle over things on the blog yet! So I had to rectify that situation quickly.
Because this is a sugary recipe. Something to sprinkle on anything and everything. Pizzas, kinds of pasta, potatoes, salads, you name it, if it’s a delicious dish, it would likely help from a drop of this cashew cheese sauce.
For those who don’t like nuts, we have a vegan cheese sauce that is entirely nut-free, and if it comes to cashew cheese, we have a sundried tomato cashew cheese and a fresh basil and chive cashew cream.
However, the sundried tomato cashew cheese is likely to be a spread or drop, it’s thick and spreads beautifully on crackers, and the basil and chive cashew cream is a beautiful salad dressing and also excellent when you require something to spray.
Cashew cheese sauce that is just craving to be scattered on a domestic vegan pizza, well, this is the stuff. Hard, sliceable cashew cheese. It’s here! And I couldn’t be more thrilled!
We have visitors arriving following week, and I have a full-on cheeseboard organised, with this as the main event!
I have to confess it caught me a fair few goes to get this one right. From the beginning though I was fascinated with this. To imagine it can be so simple to make a super impressive block of vegan cheese.
INGREDIENTS
- 1 cup (150g) Raw Cashew Nuts
- ¼ cup of unsweetened plain
- 1/4 cup (60g) tahini
- ½ tsp of Salt
- ¼ teaspoon of white pepper
- ½ teaspoon of onion powder
- 1/4 cup Nutritional Yeast
- ¼ tsp Garlic Powder (or flakes)
INSTRUCTIONS
- Add 1 cup of cashews, ¼ cup of unsweetened plain almond milk, two tablespoons of tahini, two tablespoons of nutritional yeast, ½ teaspoon of onion powder, ½ teaspoon of salt, ¼ teaspoon of garlic powder, ¼ teaspoon of white pepper and blend until smooth.
- Scraping down the sides once or twice and mix again.
- Spread on something delicious
Have a nice day
