Cashew cheese (Vegan Cheese)
If you’re trying Cashew cheese because you’re going plant based, or even if you’re simply looking to replace dairy in your diet, then you’ll be pleased to know that it’s much richer in vitamins and minerals than standard cheese. The nutritional yeast in this recipe, although it may not be something you have already in the cupboardm is high in B vitamins. Also called ‘nooch’, nutritional yeast is a crucial part in this recipe to actually make the ‘cheesy’ taste. Cashew cheese is also a great source of magnesium, calcium, vitamin E, protein and fibre. This means not only will you get a helpful serving of nutrients for your gut, but your skin, hair and nails will be thankful too! Cashew cheese is also just as versatile as regular cheese. Try it on sourdough bread with babaganoush at breakfast, or inside a homemade ravioli for dinner!
If you’re inspired by the plant power here and want to try vegan cheese with something else, it is also a perfect addition to my plant based chili burrito bowl.
- 150g Cashew Nuts
- 2Tbsp Nutritional Yeast
- 1 Clove Garlic (crushed)
- ½ Lemon (squeezed)
- Pinch Sea Salt
- Pinch Black Pepper
- 5 Tbsp Water
- Blitz all the ingredients in a blender adding more water when needed. Super easy!
*Note: Depending on the power of your blender/food processor, you may need to stop and scrape down the sides, then go again. If you’re using a blender, don’t let it run for more than a minute at a time!