Creamy (no-cook) Cashew Cheese
This rich and creamy Cashew "Cheese" is delicious, healthy, and whips up quickly! Perfect for vegan Mac and Cashew cheese, nachos, or dips!
Servings: 4 servings
Ingredients
- 1 cup raw cashews soaked
- 1½ cup unsweetened unflavored plant milk (more if needed. I prefer soy)
- ¼ cup nutritional yeast
- 2 tsp onion powder
- 1 tsp garlic powder
- 1-2 tsp white miso or ½ tsp salt
- ¼ tsp turmeric powder
- ½ tsp paprika or use smoked paprika for a smokey flavor
- few grinds of Black pepper
- 2 tsp dijon mustard
- 2 tsp lemon juice
Instructions
- Soak cashews overnight (best) OR if in a time crunch place 1 cup raw cashews in a bowl and pour boiling water over them and soak for 15+ minutes.
- When ready to make cashew cheese, add all the other ingredients to a high speed blender (starting with 1 tsp miso and adding more to-taste). Once cashews finish soaking, strain water and place in the blender. Blend until smooth and creamy, stopping to scrape the sides occasionally, about 2 minutes.
- Add anything more to-taste. Cashew cheese will thicken up after it rests, so stir or blend more more plant milk if needed.
Notes
*After cashew cheese has been refrigerated, you may need to add more milk to thicken it up! You can re-blend or heat it up on the stovetop in a pot on low-medium heat, stirring frequently so it doesn't burn.