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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

Description

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


Ingredients

Scale

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