When I first heard about cashew nut cheese I was super intrigued and had to check it out myself. My girlfriend, who has lived in Costa Rica the past few years, lives on a resort where they sustain and grow all of their own food. How cool is that?! She’s a pretty strict pescatarian and eats mostly fruits and veggies. She told me about cashew cheese and how it was a staple she used weekly for her food prep. She made it sound like you could throw that stuff on anything! And let’s be honest, she had me at cheese. Pretty sure I could live a happy life off of cheese alone….. ok and a little wine. The problem is that I try to stay away from dairy as much as possible; so cashew cheese seemed like the perfect alternative.
I’ve been playing around with different cashew cheese variations this week and I’m hooked. Keep in mind it is not going to taste like a wedge of Brie but if you are staying away from cheese it’s a great alternative. This cheese is super creamy and smooth. If you want thicker cashew cheese, simply add less water. The more water you add the creamier it gets! I added about 5TB of water and it was the thickness of a great alfredo sauce. It would also be good as a garnish over veggies or a sweet potato! If you want to use it as a cheese spread I would start with 3TB of water. Enjoy!
- 1 cup raw cashews
- 2TB nutritional yeast
- 1TB squeezed lemon
- S&P to taste (about a pinch)
- 1/2t garlic powder
- 1/2t onion powder
- 3-5TB water
- Soak raw cashews in hot water for 2 hours
- Add all ingredient to blender or food processor and blend until creamy
- Store in a mason jar in fridge, keeps for about 7-10 days
BY OFG FOODIE KRISTIN
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