Menu

Tasty cashew cheese

Prep 15 min - Cook 10 min / Serves 3-4 cups / Photographer – Janet Zenari / LoadingBookmark / Featured / Print /
  • Details
  • Leave a Comment
  • Related Items

This a very versatile and tasty cashew cheese. It is best used as a creamy cheese and adds a beautiful flavour to a variety of meals. The uses are endless. Great added in risotto, pasta, toasties, even as a dip.

Ingredients

  • 2 cups raw cashews – soak in cold water overnight or quick method soak in hot water for 10 min
  • 3 tablespoons lemon juice – juice lemon
  • 2 cups water – hot or cold depending on soaking method
  • 1/2 cup nutritional yeast
  • 1/2 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon chilli flakes
  • 1-2 teaspoons salt

Check All / Uncheck All

Directions

  1. Soak cashews in cold or hot water method and when complete drain water.
  2. Measure out all ingredients and combine in a blender in batches if required.
  3. Add all blended ingredients to a medium pot on medium heat.
  4. Whisk frequently until mixture begins to bubble and thicken.
  5. Remove from heat and place in heat and seal proof containers, let slightly cool.
  6. Seal containers with lid and place in fridge. Good for a week.

Check All / Uncheck All

Leave a Comment

Your email address will not be published. Required fields are marked *

Assorted mushroom risotto

This recipe makes a quick and easy creamy risotto without the dairy. We love the assorted mushrooms as it gives a more wholesome taste…

Chickpea aioli salad

This is a simple, quick and really tasty side to prepare. Let it rest for at least a half hour before serving however it actually improves with age. It can be kept in the fridge in an…

Veggie spaghetti puttanesca

A simple pasta dish that made its way on the scene around the mid 20th Century and usually includes anchovies. Our recipe centres around vegetables and herbs that make a quick and tasty meal…

Easy celery & bean salad

Refreshing and bright this salad is really appreciated on those warm summer days. You can eat as is or toss through some lettuce or baby spinach to add volume and colour. This versatile…

Easy quinoa tabouli

Traditional tabouli is made with Bulgar and served as part of a mezze (selection of dishes served with drinks or as starters to a main). We use tabouli as an addition to lunch or dinner in wraps…