Ingredients: |
Ingredients: 1 heaping cup raw cashews, soaked overnight, drained, and rinsed
2 tablespoons nutritional yeast (add more to taste)
2 tablespoons freshly squeezed lemon juice
¼ teaspoon garlic powder (for stronger garlicky flavor, use ¾ teaspoon garlic powder or 1 crushed garlic clove instead)
¼ teaspoon freshly ground black pepper
¼ cup water (more as needed)
½ teaspoon sea salt (more to taste)
Chili powder to taste
|
Directions: |
Directions:Combine cashews, nutritional yeast, lemon juice, garlic powder, salt, and pepper in a food processor. Pulse repeatedly to break the cashews down, until they form a coarse, wet meal. Scrape the sides of the food processor down with a spatula.
Turn the motor of the processor on. Slowly add the water a little at a time and let the cashews process for about 10 seconds. Stop and scrape the machine down again. Continue processing for a full 1-2 minutes, or until the cashew cheese is smooth and thick, adding a tablespoon of extra water if needed. The texture and consistency should resemble hummus.
Taste the cashew cheese and add lemon, salt, and pepper to taste. If you like, pulse in fresh herbs or other flavorings. Cashew cheese will keep for up to 6 days in an airtight container in the fridge.
I love keeping this on hand as it makes an excellent protein base for creamy soups, cheese in casserole or lasagnas, a sandwich spread, or a dip for veggies, chips and crackers. This is the base for chessy kale chips, and many other yummy bases. Pour it over sliced tofu and roast it together. If it gets too seasoned, you can always add more soaked cashews. |
This recipe for Cashew Cheese- Easy Peasy Cashew Cheesy is from