dairy free vegan cashew nut cheese. perfect for a dip, spread, herb cheese log or stuffing in jalapeno poppers
I made my first batch of cashew cheese to stuff inside some jalapeno and paprika poppers whilst on the Whole30 program. As part of the program anything dairy based, including cheese, is off the menu so I went on the hunt for an alternative. I was so impressed with it’s taste and texture that it is now a favourite of mine in the form of a cheese log with some almond pulp crackers. This flavour can be enhanced by including other ingredients such as chives, rosemary, green peppercorns, paprika, chilli flakes, dijon mustard, seeded mustard, lime and coriander.
You can achieve a smoother texture by adding 2 tablespoons of white wine vinegar or apple cider vinegar and blending for longer. Another option is to spoon the mixture into a muslin cloth, mold into a log and roll in chopped herbs.
ingredients
- 250g raw cashews soaked in water overnight then drained thoroughly
- 1 clove fresh garlic
- 40g lemon juice
- 50g water
- 20g savoury yeast flakes (also referred to as nutritional yeast)
- 1 tsp pink Himalayan salt
- 1/2 tsp onion powder
directions
- Add all ingredients to a high powered blender and mix until smooth. Scrape down the bowl half way through mixing. (Thermomix 30 seconds speed 7, scrape and repeat)
Whilst researching I came across this recipe for a sliceable cashew cheese courtesy of One Green Planet. It looks great!
