November 18th, 2024
Recipes
Soft Cashew Cheese (Yeast-Free)
Valentina P
- Difficulty
•
- Time 10" (plus chill time)
Homemade easy soft vegan cheese made with raw cashews, garlic, lemon juice, and olive oil. No nutritional yeast or exotic ingredients required. Spread it on crackers, sprinkle on salads, add to platters, or stuff it into sandwiches.
How To MakeDiet Type: Plant-based
Shopping List
- 1 cup raw cashews
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 garlic clove
- 1/2 teaspoon sea salt
- 1/2 teaspoon dried oregano
- black pepper, to taste
Instructions
- Step 1: Soak the cashews in water for at least 3 hours, up to overnight. For a speedier alternative, cover the cashews with boiling water and allow to soak in the warm water for 30 minutes. Rinse and drain well before using. Note: We've also prepared this without soaking the cashews with good results. To skip the soaking, you must use a high-powered food processor or blender.
- Step 2: Place all of the ingredients in a food processor or blender. Blend until a smooth paste is formed, scraping down the sides as needed. There should be no cashew or garlic fragments remaining. This process should take 2 to 3 minutes.
- Step 3: Taste and adjust flavor as needed. Transfer the cheese to a storage container and refrigerate for at least 1 hour to firm up a little more (or just eat it immediately).
- Serve: Spread it on crackers, sprinkle it over salads, or bake it over casseroles. You could also turn it into White Cashew Cheese Sauce by adding some water. Enjoy.
Recipe Notes
Note 1: For a firmer cheese that can be sliced, you can form the blended cheese into a small mound and bake it at 300°F on a lined baking sheet for 15 to 20 minutes. Cool and refrigerate before slicing.
Nutrition
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What you should eat next
Soft Cashew Cheese (Yeast-Free)
PT10M 1 cup raw cashews 2 tablespoons lemon juice 1 tablespoon olive oil 1 garlic clove 1/2 teaspoon sea salt 1/2 teaspoon dried oregano black pepper, to taste Gluten Free Paleo Vegan Low-Carb 6 Servings
Ingredients:
