You guys! I’ve been tinkering with different vegan cheese recipes for a good two years now (there have been many mishaps), so I’m thrilled to share with you one that is finally what I imagined it to be.
Somewhere between cream cheese and semi-melted cheddar, this tangy spreadable cashew cheese is just too good to stop eating. I can’t really describe its tastiness in terms of a specific other cheese, because, well, I can’t remember any more what they taste like. But it does really remind me of something – maybe you can tell me what when you try it?
But I can tell you that this cheese is:
- thick; and
- rich and almost fancy-cheese in flavour.
Fancy cheese. Yes.
As well as being incredible straight from the jar, this cheese has become a firm favourite as an ingredient (and it’s super easy to whip up, too). Alongside the Shiitake Bacon I shared with you last week, cashew cheese basically goes with everything (including bacon) – so you’re welcome. Aside from copious amounts of green vegetables, bacon and cheese are the new cornerstones of our weekly meals – which, post 2012, is not something I thought I’d ever say.
But what will you be eating this spreadable cashew cheese with?
- dollop; and
this cheese on- and into:
Yes, that’s right – dough. A tasty, cheesy party snack recipe shall be coming your way soon. I hope this one makes it onto your to-make list; and if it does, let me know what you think!
- 100g cashews*
- 5 tbsp nutritional yeast
- 2 tbsp olive or rapeseed oil
- Juice of 1 lemon
- 1-3 tbsp water**
- A generous pinch of salt and black pepper
- Put all the ingredients into the bowl of a food processor and blitz until completely smooth. You'll probably need to scrape down the sides a few times to ensure you catch all the cashew pieces.
- Scrape out into a sterilised jar and store in the fridge.
**Start with 1 tbsp and add more to get the consistency you desire.