Creamy Cashew Cheese
A delicious homemade vegetarian cheese made primarily from soaked cashews, creating a creamy texture perfect for spreading.
Ingredients
For the Cashew Cheese
- 1 cup raw cashews, soaked for 4 hours Soak cashews in water for 4 hours to soften.
- 1/4 cup nutritional yeast Adds cheesy flavor without dairy.
- 2 tablespoons coconut oil, melted Provides rich texture.
- 1 Juice of 1 lemon Adds acidity and brightness.
- 1 garlic clove (optional) Enhances flavor.
- to taste Salt
- to taste Fresh herbs (optional) Customize flavors with your favorite herbs.
Instructions
Preparation
- Soak the cashews in water for at least 4 hours or overnight.
- Drain and rinse the soaked cashews under cold water.
- In a high-speed blender, combine the soaked cashews, nutritional yeast, melted coconut oil, lemon juice, garlic (if using), and a pinch of salt.
- Blend until smooth and creamy, scraping down the sides as needed.
- Taste the mixture and adjust seasoning if necessary.
- Transfer the cheese to a container and refrigerate for at least 2 hours before serving.
Notes
Homemade vegetarian cheese is best consumed within a week. Store it in an airtight container in the refrigerator. Consider freezing portions for longer storage.