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
- 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
Instructions
- 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).
- Drain water.
- 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.
- 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).
- 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