When I discovered how easy it was to make cashew cheese I was STOKED.
Not only is it delicious and easy, it is super versatile.
You can put it on pizza or crumble it on a big green salad. Try it in a sandwich or use it in lasagna.
You can even use it as a dip and serve carrot sticks or crackers on the side.
Cashews are high in fat and protein.
The good news is that we need this type of good fat in our diets. Fat from plant sources (like nuts, seeds and avocados) actually help absorb fat soluble vitamins and healthful phytochemicals!
Woot, woot, bring on the cashew cheese!
CASHEW CHEESE RECIPE
Makes 1 cup / 210g
WHAT YOU NEED
1 cup cashews (130g) soaked in 3 cups (709 ml) of water for at least 1 hour.
2 teaspoons lemon juice (10ml)
1/2 teaspoon salt (3g)
2 turns fresh black pepper
1/4 cup water (60ml)
HOW TO DO IT
Soak, drain and rinse cashews.
Place in a food processor, along with lemon juice, salt and black pepper.
Pulse for about 1 minute to combine ingredients.
Add water and process until completely smooth, about 2 -4 minutes.
You may want to turn off the food processor and scrape down the cheese from the sides a couple of times
This, along with over 90 other recipes is in our newest cookbook, Bold Vegan Food for The Body & Soul.
For a more exotic and unique twist on vegan food, check out our first cookbook Bold Vegan – Food Of South East Asia. Learn how to cook street food from the the 10 countries that make up South East Asia.