This cashew cheese has multiple uses. You can store it in the freezer to have on hand for convenience, and yet, it just takes five minutes to make. It resembles batter and, when cooked, thickens to a rich consistency. Drizzle it over dishes like vegan pizza, enchiladas, or lasagna, or use it as a topping for sweet potatoes or yams. Its possibilities are endless. Cashew cheese is a great batter for dipping vegetables and “frying” them in a nonstick skillet without oil, making them browned and crunchy, or as a batter with bread crumbs, as with Zucchini Fritters.
Yield: 7 (1/4 cup) servings
Prep Time: 5 minutes
Cooking Time: None
Total Time: 5 minutes
Difficulty Level: Easy
1 cup water
1 cup raw cashews, rinsed
2 tablespoons dried onion flakes
1 tablespoon nutritional yeast flakes (see note below)
1/2 teaspoon salt
1/8 teaspoon garlic granules or powder
1/8 teaspoon celery salt
2 tablespoons lemon juice
1. Blend all ingredients except lemon juice in blender until nuts are completely smooth and creamy.
2. Add lemon juice and blend briefly.
For a yellow creamy cheese, omit water and replace with 1/2 cup chopped sweet red pepper. Blend with enough water to make one cup. Increase yeast flakes to 2 tablespoons. All other ingredients remain the same.
NUTRITIONAL DATA: calories 101.13, fat 6.92g, sat fat 1.15g, cholesterol 0mg, sodium 159.27mg, carbohydrates 6.46g, fiber 1.01g, sugars 1.79g, protein 3.58g
Created by Heather Leno, Copyright © AdventHealth Press