Sweet potatoes are nice and all but I know what you’re really here for…the cashew cheese. After a year of being vegan, I have finally mastered the recipe. I have found the quickest and easiest way to make this with the least amount of ingredients to give the ultimate taste and satisfaction.
We spread this over EVERYTHING. Whether it’s a pasta bake, stuffed peppers or simply to dip cut up celery and carrots in, it is a must have in our weekly diets and it can now be in yours too. This coveted cheese can be whipped up in 20 minutes and 15 of those minutes is just letting them sit in boiled water…can’t get any easier than that, am I right?
Pro tip: Cashews can get a bit pricy so my best advice is to always buy in bulk. I typically get a large container at my local grocery store but have also purchased in bulk at a co-op. With having cashews always on hand, it’s easy to make a simple meal into something spectacular.
Often at restaurants, I am disappointed with their version of cashew cheese. I feel as if there is a missing ingredient or they just don’t serve enough of it. With my DIY recipe, you can make as much as you want and I have found that special ingredient that is always lacking. Presenting… oregano. This unexpected spice is what gives the cashew cheese life!
So let’s get to the what you came here for…
Cashew Cheese
Ingredients
- 1 cup unsalted, roasted cashews
- 2 cups water
- 1/4 tsp oregano
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp pepper
- salt to taste
- 2-4 tbsp unsweetened almond milk (this will be
Instructions
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Boil 1 cup of cashews in 2 cups of water. Once it’s to a boil, cover and remove from heat. Let sit for about 10 minutes.
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Drain the cashews.
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In a small food processor or blender, add all of the ingredients.
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You may find that the consistency isn’t smooth and if that’s the case then just keep adding a bit of almond milk until smooth.
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Serve immediately over anything and everything!
If you decide to make this cashew cheese, tag @whiteglovedvegan on Instagram or Facebook so we can see!
…every time I get something from either one of U I want to hug U tighter and tighter…U R both amazing… stay well, happy and continue to change the world an inch at a time to embrace the future….Judy
Thank you so much! Very much appreciated 🙂
Do you drain the cashews or add them water and all to the food processor?
Drain them! Sorry I forgot to add that in there!
You use roasted cashews for this? I always thought you needed to use raw nuts to make cashew cheese.
Hi, I have always used unsalted roasted cashews as I feel that it gives the cashew cheese a much better flavor!