I first discovered nut cheese while studying in at the Raw Foundation Culinary Arts & Nutrition Institute. Our first day we enjoyed a plate of “cheeses” with dehydrated raw vegetable crackers and I was completely hooked. I would have never guessed that it was not dairy, we had an array of soft and hard cheeses to sample and I loved everyone.
Cashew Cheese boasts an impressive line-up for Vitamin B’s, C and E, healthy fats, protein, minerals like copper, manganese, and calcium. Soaking the cashew nuts before blending also helps the nuts digestability.
How do you use cashew cheese? Well some of my favorite ways to enjoy cashew cheese include:
- Spreading it onto cucumber slices and sprinkling a little extra nutritional yeast on top.
- Spread it onto a sprouted grain wrap and top with veggies, protein, and micro greens for a delicious lunch.
- Spoon some onto your salad or even onto a baked sweet potato
- Use it as a dip with veggies sticks for a healthy protein-rich snack
- Blend cashew cheese with avocado oil and lemon juice for a delicious creamy salad or pasta dressing.
- Spread it onto crackers or avocado toast.
Have you ever had cashew cheese before? Tell me about it in the comments below and how you like to enjoy your nut cheese?
Simple Cashew Cheese
Ingredients
- 1.5 cups raw unsalted cashews
- 2 cups filtered water
- 1 clove garlic, peeled
- 1/8 cup nutritional yeast
- 1 large lemon, juiced
- 1 tbsp raw apple cider vinegar
- pinch sea salt & pepper to taste
- 1/4 cup filtered water
Instructions
- Place cashews in a bowl and cover them with filtered water for 2 hours.
- Strain and rinse the nuts. Place them in the blender with all the remaining ingredients and process until smooth.
- Spread it into an air-tight container and it will thicken as it chills.
