Such an easy, creamy and such a versatile non-dairy cheese. I keep it in the fridge for so many different dishes or side dishes.
I use it for a Tortilla dip, Vegetable dip, or warm it up to pour over vegetables. Make it for gluten free macaroni and cheese, or to add to soups to make them creamy tasting.
Vegan, Vegetarian, dairy and gluten free.
Creamy Cashew Cheese Recipe Dairy Free So Easy
A creamy, versatile dairy free cheese sauce, that can be used for multiple dishes.
Equipment
- Small Pot
- Blender or Food Processor
- Spatula
- container with lid
- Kettle
- small glass bowl
- Strainer
Ingredients
- 1 1/2 cups Raw Cashews
- 1/4 cup Bob's Red Mill Nutritional Yeast
- 3/4 cup filtered water
- 3 tbsp lemon juice
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 1/2 tsp salt
Instructions
- Boil a kettle with approximately 2 cups water or boil 2 cups water in a small pot on the stove top.
- Place the cashews in a glass mixing bowl, and once the water in the kettle has come to a boil, pour the hot water over the cashews so they are all covered. Or add the cashews to the boiling water on stove top then turn off stove set aside. Then set timer for 30 minutes.
- Drain cashews from the water and rinse them.
- Add drained cashews to a blender or food processor with the 3/4 cup filtered water, nutritional yeast, lemon juice, garlic powder, onion powder, salt and lemon juice. Blend on high until creamy, stopping to scrape down the sides a few time with the spatula. Takes approximately 5 - 10 minutes.
- Use your cashew cheese now, or you can add the cashew cheese to a container with a lid or mason jar and place it in the fridge. Stores up to 7 days.
Tried this recipe?Let us know how it was!