I love cheese, but like many people, have decided to avoid dairy for both health and ethical reasons. I’ve tried several different versions of cashew cheese and they have all been…okay, just okay. And sorry, but if you are trying to replace something as delicious as cheese, then you better be freaking delicious, so I decided it was time to head to the kitchen to make up my own recipe, and holy moly, wait till you try this! Serve it on veggies, in wraps, as a sandwich spread, on crackers, stir it into creamy risottos or pastas, or pretty much anywhere you would use a soft cheese. This recipe is packed with protein, good fats, fiber, vitamins and minerals including B12, Vitamin C and Calcium, but most importantly it’s lick-the-spoon delicious.
1 cup raw cashews soaked in warm water for an hour then drained
1/4 cup Water
1/4 cup Nutritional Yeast*
2-3 Garlic Cloves
1 Tbsp + 1 tsp Bragg Liquid Amino* or Tamari
1 Tbsp fresh Lemon Juice
1 Tbsp Raw Apple Cider Vinegar
1 Tbsp White Wine
1 heaping tsp Dijon Mustard
pinch of Salt & Pepper
Blend all the ingredients together in a blender or food processor until smooth. It will have more of a thick sauce consistency at this point but will firm up into a cream cheese texture when refrigerated. Keep in the fridge for up to a week. Enjoy! J
*If you can’t find liquid amino, raw apple cider vinegar, or nutritional yeast at your regular supermarket you can them order online at Thrive Market.