Sun-Dried Tomatoes Cashew Cheese

Yum…a velvety, savory vegan cheese flavored with earthy sun-dried tomatoes. Yes, you can make a simple, easy soft vegan cheese with raw cashews as the base. This delicious recipe for Sun-Dried Tomatoes Cashew Cheese is so versatile–use it for dips, sandwiches, spreads, tacos, grain bowls, salads, vegan meatballs, and beyond. In fact, you can try to swap the shredded vegan (or dairy-based) cheese in many recipes, such as macaroni and cheese or lasagna, for this Sun-Dried Tomatoes Cashew Cheese. I love that this vegan cashew cheese only calls for 7 ingredients, which are easy to keep on hand. Making your own cashew cheese means you can skip the highly processed vegan cheeses in supermarkets and create your own with whole plant-based ingredients. With no added oils, sugar, or salt (it’s optional), this gluten-free vegan cheese recipe is great for whole foods plant-based cooking and eating. 

How to Make Cashew Cheese

Just soak the cashews in water overnight to soften them, then drain the cashews and whiz up in a blender with sun-dried tomatoes, smoked paprika, nutritional yeast, garlic, lemon juice, and plant-based milk until the mixture is smooth and velvety. You can take a shortcut by using boiling water to soak the cashews for about 15 minutes if you’re pressed for time. That’s it! Serve this dip with whole wheat toast, baked tortilla chips, veggies, grain bowls, or lasagna. 

Sun-Dried Tomatoes Cashew Cheese

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• Author: The Plant-Powered Dietitian
• Total Time: 10 minutes (not including soaking time)
• Yield: 8 servings (about 2 tablespoons per serving) 1x
• Diet: Vegan

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Description

Make the best vegan cheese with this healthy recipe for Sun-Dried Tomatoes Cashew Cheese, which calls for just a few simple ingredients.

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Ingredients

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• ½ cup raw cashews
• Boiling water
• ¼ cup sun-dried tomatoes, sliced
• ½ teaspoon smoked paprika
• ¼ teaspoon salt (optional)
• 1 tablespoon nutritional yeast
• 1 garlic clove
• 1 lemon, juiced
• ¼ cup plant-based milk, plain, unsweetened

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Instructions

1. Place raw cashews in a container, cover with water, cover with a lid, and soak overnight in the refrigerator. (Alternatively, use boiling water and soak for 15 minutes at room temperature). 
2. Drain water. 
3. Place soaked cashews in the container of a small blender, along with sun-dried tomatoes, smoked paprika, nutritional yeast, garlic, lemon juice, and plant-based milk. 
4. Process until smooth and creamy (about 3 minutes).. May need to stop and scrape down sides during the blending process. May add additional plant-based milk, 1 tablespoon at a time,  to achieve desired texture (should be thick but spreadable).  
5. Makes about 1 cup of cashew cheese; about 8 (2-tablespoon) servings.

• Prep Time: 10 minutes
• Category: Dip
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 62
• Sugar: 1 g
• Sodium: 12 mg
• Fat: 4 g
• Saturated Fat: 1 g
• Carbohydrates: 5 g
• Fiber: 1 g
• Protein: 3 g

Try this recipe for Sun-Dried Tomatoes Cashew Cheese with the following recipes:

Shawarma Bulgur Salad with Black Chickpeas
Mushroom Lentil Vegan Meatballs
Swiss Chard Pecan Vegan Lasagna
Rosemary Whole Grain Seed Crackers
Herb Grilled Vegetables
Vegan BLTA Sandwich