Description
This classic, easy, 7 ingredient recipe for vegan Cheddar Cashew Cheese is your go-to staple in your plant-based kitchen for spreads, lasagna, tacos, nachos, sandwiches and more.
Ingredients
Scale
- 1 cup raw cashews
- Water, as needed
- 1 clove garlic
- ½ teaspoon turmeric
- ¼ teaspoon salt (optional)*
- ¼ teaspoon white pepper
- 3 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 6-7 tablespoons plant-based milk, plain unsweetened (i.e., soy milk, oat milk, almond milk)
Instructions
- Place raw cashews in a small dish and cover with water. Soak for at least 1 hour (may soak overnight in the refrigerator, if desired). For a quick soak method, cover with boiling water for 15 minutes.
- Drain water from cashews and place in a blender or food processor container, along with garlic, turmeric, salt (optional), white pepper, nutritional yeast, and lemon juice. Add 4 tablespoons of plant-based milk. Blend cashew cheese until it makes a smooth, creamy texture. May add additional plant-based milk, one tablespoon at a time, to achieve desired texture. Between processing, stop and scrape down sides, as needed.
- Makes about 1 cup (about 8 servings, 2 tablespoons each)
Notes
*Try smoked salt or flavored salts for added flavor.
This cheese spread is excellent in sandwiches, veggie-burgers, nachos, macaroni & cheese, lasagna, casseroles, and more. Adjust the consistency by decreasing or increasing the plant-based milk you add while blending it.
Create variations of this cheese by folding in additional ingredients, such as kalamata olives, roasted garlic, jalapenos, chopped herbs, or sun-dried tomatoes.
If you want to make a lighter colored version of this recipe, such as a Swiss or Monterey Jack version, just leave out the turmeric.
- Prep Time: 5 minutes
- Category: Dip
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 116
- Sugar: 1 g
- Fat: 8 g
- Saturated Fat: 1 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 5 g