This is my ultimate vegan cheese. I know many people might find this not ‘cheese like’ enough, as its not a solid block, but regardless the flavors and texture of this cashew cheese is just brilliant. It can be heated and can be as thick or as thin as you like. Personally I like to make mine a creamy like constancy but you could make this more like a thicker cream cheese or a thinner version too just by altering the amount of water you add.
There are few things that you can’t add this cashew cheese to- nachos, Buddha bowls, pizza, sandwiches, as a dip, on our eggplant Parma’s, in our chickpea omelets. It’s actually a staple in our house.
You ideally want to soak the cashews overnight because this will give you a silky creamy cheese however I have made this with just raw cashews and it was still delicious but the texture wasn’t as fine.
If you are allergic to nuts you could substitute the cashews for activated sunflower seeds or silken tofu.
If you give it a try, let me know what you think! Leave a comment, rate it, and don’t forget to tag a picture #Shane&Adele on Instagram.
Makes 1 medium container
- 1 cup of cashews
- 2 cloves of garlic
- 2 tbsp. savory yeast flakes
- Juice of 1 lemon or lime
- ¾ cup of water
- Soak cashews in water for at least 2 hours, preferably overnight.
- Drain cashews and add to a high-powered blender with remaining ingredients and process on high until smooth. You may need to scrape down the sides a few times to ensure everything is completely smooth.
- Serve in an airtight container for up to 2 weeks. The as it sits so just add a small amount of water to the jar and shake to combine if you wish to thin it out.