This is a traditional cheese alternative with many different variations. This vegan cashew cheese is very simple and spices can be added as needed. Cashews have a lower fat content than other nuts, rich in healthy monounsaturated fats. Cashews are also high in magnesium, which many people are deficient in.
2 cups raw cashews (make sure they are raw!)
1/2 cup filtered water
1/3 cup nutritional yeast
3 – 4 tablespoons freshly squeezed lemon juice
3 – 4 cloves garlic
4 tablespoons white wine vinegar
1 – 2 tablespoons dijon mustard
Salt and pepper to taste.
Soak cashews over night in a bowl of water in the refrigerator. This will help your body digest them. When ready to make, place all ingredients in a food processor and process until smooth. This vegan cashew cheese can be served warm or cold and used as a dip for vegetables or crackers, or used as a sandwich spread. Enjoy!
Recipe and photo by Michelle