Creamy Cashew Cheese (no-cook)
This rich and creamy Cashew "Cheese" is delicious, healthy, and is ready in 20 minutes! Perfect for vegan Mac and Cashew cheese, nachos, burritos, or dips!
Servings: 4 servings
Equipment
- 1 High Speed Blender
Ingredients
- 1 ½ cups raw cashews
- 1 cup soy, oat, or almond milk (unflavored, unsweetened)
- ¼ cup nutritional yeast
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp turmeric powder
- 1 tsp dijon mustard
- 2 Tbsp lemon juice
- 2 tsp white or yellow miso (more to-taste)
- few grinds of black pepper
Instructions
- Place 1 ½ cups raw cashews in a bowl and pour boiling water over them. Let soak for 15+ minutes. You can also soak cashews overnight as well.
- Add all the other ingredients to a high speed blender. Once cashews finish soaking, strain water and place in the blender. Blend until smooth and creamy, about two minutes, stopping to scrape the sides occasionally.
- Taste creamy cashew cheese and add anything more it may need, adding more miso to increase saltiness. Cashew cheese with thicken after resting so add more plant milk and re-blend if needed.
Notes
*After cashew cheese has been refrigerated, it will thicken up considerably. Add a little plant milk or water and re-blend or heat cashew cheese up on the stovetop in a pot on low-medium heat, stirring frequently so it doesn't burn.
*This creamy cashew cheese keeps in the refrigerator in a well-sealing container for up to 5 days.