This spreadable cashew cheese has quickly become one of our favorite sandwich spreads. It’s a good all-purpose dairy-free cheese that can be used for burgers, wraps, ravioli, macaroni, pizza, and pretty much anything else you might want to put some dairy-free cheese in or on. Sometimes we just snack on it with veggies and crackers.
We like to make a big container of it about once every one or two weeks so we always have some on hand. It’s pretty easy to make and it’s not that expensive if you buy cashews in bulk. It’s definitely cheaper than buying fancy vegan cheeses from the store – that is, if you even have a store near you that sells fancy vegan cheeses. Enjoy!
Thick and creamy vegan "cheese" that you can spread on toast, crackers, or anything else you like. Made from raw cashews, nutritional yeast, and cornstarch.
Ingredients
- 2 cup raw cashews
- 1 cup water
- 3 tbsp lemon juice
- 1 tbsp olive oil
- 2 tsp sea salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tbsp cornstarch
- 1/4 cup nutritional yeast
Instructions
- Soak cashews in a bowl of water overnight or boil them in a pot over medium-high heat for 20 minutes until they're soft.
- Drain cashews and add them to a food processor with the rest of the ingredients.
- Blend for 2-3 minutes until smooth.
- Pour mixture into a small saucepan and cook over low heat for 20 minutes until it thickens.
- Remove from heat and place in airtight container and allow to cool.
Leave a Reply