How to make Cashew Cheese
This amazing cashew cheese recipe was created by Claudia from Sunshine Soulfood and eaten (very quickly) by the crew at Noosa Beach Yoga!!
Make a batch of this marvelous vegan cashew cheese and use it anywhere you want to add a little cheesy bite!
The secret to Cashew Cheese
The secret is in the nutritional yeast. Nutritional yeast can be purchased in most supermarkets and health food stores. Don’t confuse nutritional yeast with traditional yeast, the taste is completely different and quite unpleasant! Nutritional yeast won’t help leaven bread or grow and froth as it is heat treated which ‘kills’ or deactivates the yeast. It is grown on molasses (a fantastic source of iron) and when harvested can be made into flakes or powder. The brand that we use is Braggs but there are a variety of other brands out there. Just check to make sure that it does not include whey (an animal product used in some other brands).
Using cashew cheese in different ways.
This delicious recipe can be modified to suit your needs. If you want to use it as a dip, you can make it thicker by leaving out a little of the water. If you want to use it as a base like we did in our Vegan Pizza Recipe use a little more water so that it becomes easier to spread.
Delicious cashew cheese created by the gorgeous Claudia from Sunshine Soulfoods
- 1.5 cups cashews (soaked overnight)
- 1 tsp salt
- 2 tbs nutritional yeast
- 1 cup almond milk
- 1.5 cups water
- 1 tsp onion powder
- 1 tsp turmeric
- 1 tsp lemon
Blend cashews in a food processor.
Combine dry ingredients with the cashews and mix well.
Tip dry ingredients into a bowl and make a well in the centre.
Slowly add the almond milk
Add the water until you reach the right consistency.
If you want to use it as a dip you can make it a little thicker by leaving out some or all of the water. If you want to use it on pasta add a little more water.