WARNING: This shiz is like crack, you will want more. You will dream about it and you will make it again and again. You will probably even want to roll it up and smoke it. It’s that good (I’ve never actually done crack or smoked cashew cheese, for the record).
Not only is this vegan cashew cheese delish times infinity, it’s super versatile so you can easily have a batch in your fridge at all times, use it many a different way and it will never get old and go bad from being ignored.
You can put it on pizza or crumble it on a big green salad. Try it in a sandwich or use it in lasagna. Use it as a topping for Roasted Kabocha Squash. Use your imagination and get creative. Because creative is sexy.
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CASHEW CHEESE RECIPE
Makes 1 cup (210g)
Soy free / gluten free
WHAT YOU NEED
1 cup cashews (130g) soaked in 3 cups (709 ml) of water for at least 1 hour.
2 teaspoons lemon juice (10ml)
1/2 teaspoon salt (3g)
2 turns fresh black pepper
1/4 cup water (60ml)
HOW TO DO IT
Soak, drain and rinse cashews.
Place in a food processor, along with lemon juice, salt and black pepper.
Pulse for about 1 minute to combine ingredients.
Add water and process until completely smooth, about 2 -4 minutes.
- Is it seriously that simple? Yes lovers, it is. xo
Turn off the food processor and scrape down the mixture from the sides a couple of times while processing (but be sure to turn off your food processor before you do this. Seems obvious but we’ve all had our blonde moments).
This is an awesome base recipe. From here, feel free to play around and add other yummy ingredients (Chives and garlic sound awesome to me!)
- If all you have are roasted cashews, you can use them. The reason I use raw cashews is because they are most nutritious in their raw form.
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