Vegan Cashew cheese is a great alternative to regular cheese if you are staying away from dairy. It is also great even if you do eat dairy like me! I love variety and why not try this too? Makes a great tasting spread for veggies or crackers or whatever you feel like eating with it! You can add different spices and seasonings and get really creative with it! Have fun and enjoy this cashew cheese.
Cashew Cheese contains a large range of B vitamins including B12 (notably from the nutritional yeast), magnesium, calcium, vitamin C, vitamin E, copper, manganese, phosphorus, zinc, healthy fats, protein, and fiber.
8 servings
Ingredients:
- 1 cup raw cashews (soaked, rinsed and drained)
- ¼ cup filtered water
- ¼ cup nutritional yeast
- 2 tablespoons lemon juice
- 2 cloves garlic
- sea salt to taste
Directions:
- Place the cashews, 1/2 of the water, lemon juice, garlic and sea salt in the food processor and
pulse until roughly blended. - Gradually add in more lemon juice, garlic and salt to taste.
I like my cheese to be a little rough so process 
accordingly. The more you blend/process the smoother. I added some fresh basil and italian dried herbs to the cheese.
To make the cheese look more like a cheese block and not a spread you can line a bowl with plastic and put the paste in and pack it. Let it sit in the fridge over night and then take it out of the bowl by flipping it onto a plate.