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Cashew Cheese Recipe | Vegan

Ingredients

• Ingredients:
• 1 1/2 cups raw cashews
• 1/2 cup water (to start)
• 3 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• Step One
• Soak the cashews! Place about 1 1/2 cups of cashews in a container with warm water and soak for at least 2 hours. This is incredibly important because it will soften the cashews, allowing them to be fully blended – no one likes little chunks of cashews in their sauces.
• Step Two
• Then, drain the cashews and add all ingredients (cashews, water, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, black pepper, and salt) to a high-powered blender like a Vitamix and blend until smooth. This will likely be very thick and you will need to manage the speed to ensure that it continues blending. If it’s wayyyy too thick, add a little more water.
• I’ve found this specific list of ingredients to be the perfect combo. The nutritional yeast adds a distinctly cheesy taste, the garlic and salt intensify the flavors, while the acid from the lemon juice and apple cider vinegar brighten things up. In all, it’s an extremely flavorful base recipe that can be pulled in a million different directions.
• Step Three
• Chill. Spoon the cheese into a jar or container and refrigerate. I don’t know exactly why, but cashew cheeses become much better after refrigerating for several hours. The texture improves and the flavors meld together perfectly.
• The final texture will be solid, but spreadable. You can easily thin it out (such as for pasta sauces) by adding more water. If stored in a sealed jar, the cheese will last for about a week in the refrigerator.

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