Healthy homemade cashew cheese for a vegan cheese board, sliced or a vegan cheese sauce.
Course Appetizer
Cuisine American
Diet Vegan
Keyword Homemade Cashew Cheese
Prep Time 20 minutesminutes
Cook Time 5 minutesminutes
soak 1 hourhour
Total Time 1 hourhour25 minutesminutes
Servings 12ounces
Equipment
Food processor or blender
Ingredients
2cupsRaw cashews
1tbspWhite balsamic vinegar or apple cider vinegar
1tspCoconut oilor olive oil
1/4tspWhite pepper or black pepper
1tspSalt
2tbspLemon juice
1/4tspLemon zest
2Garlic cloves
1tbspNutritional yeast or more to taste
1tspFenugreek powder
Water - as needed
Instructions
Cashew Cheese Soak raw cashews, completely covered in water, for 1 hour. Drain
Place soaked cashews, vinegar, salt, pepper, lemon juice, garlic cloves or powder, nutritional yeast and fenugreek in a high speed blender or food processor.
Puree into a paste. If a little liquid is needed, drizzle a little warm water into the paste (about 1/4 cup), for a creamy vegan cashew cheese consistency.
Will last 5-7 days in a clean mason jar or airtight container.
Video
Notes
For a fun appetizer, put a dollop of cashew cheese in a baked mini tart shell, top with an anchovy and some micro greens!