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I find that when you want a thicker paste like texture, the food processor is much better. I usually use a food processor when I’m looking for a thicker consistency and a high powered blender for a thinner product. To ensure you have the right consistency, it’s really important to make sure the cashews are soft (see above), there is enough liquid (but not too much), and to use the right equipment. The texture of the cashew cheese should be thick but not soupy Creating a Smooth Consistency I use it for my vegan cheeses and kale chips. If you don’t eat dairy or are vegan and haven’t discovered nutritional yeast yet, if might be life changing! It has a savory, sort of cheesy flavor and is very high in vitamin B12 (bonus!). You can also add a little garlic powder or garlic and olive oil. I have found there are three things needed to give cashews a nice tangy flavor: fresh lemon juice, salt, and nutritional yeast. That’s it! Now you are ready for to make a cashew cheese recipe. Drain using a mesh strainer and rinse with fresh water. Add water to cashews, cover, and wait about 15 minutes. Place cashews in a glass or metal bowl (not plastic). You can soak raw cashews overnight, for at least 4 hours, or you can do what I call a quick soak. Luckily, cashews are pretty soft so it won’t take hours and hours but I’d say, at least an hour is probably best. The thing is that this recipe does require some planning. I will receive a small percentage of the sale for the recommendation. But the thing is that this cashew cheese does taste good. It becomes “well this tastes good” but that’s ok. I can create gluten-free substitutes all day long and you’d be impressed but cheese and butter? Nope. Nothing is the same as cheese and butter. I finally created a cashew cheese recipe. A few years ago, I started experimenting with cashews as a cheese substitute. If you eat dairy-free and soy-free like me, finding a cheese substitute can be challenging. Follow on Facebook and Pinterest to stay in touch, and don’t forget to subscribe to my newsletter.This has a combination of cashew cheese and a product called parmesan-style shreds Made and loved this recipe? Give it a ⭐️⭐️⭐️⭐️⭐️ rating below. Let me know if you have questions about this recipe in the comment section or DM me on Instagram.

Baked breaded eggplant with cherry tomato sauce.

The brands that I love and think have the best flavor are Miyoko´s, made from cashew milk I also love kite hill, made from almond milk, and Violife.

A crudité platter or just some chopped veggies on the sideĬan I buy vegan cream cheese at the store?.

As a spread for the mushroom and onion sandwich.

Juice pulp crackers or chia seed crackers.

Serve with freshly baked no-knead bread.

The texture may vary, but it would be equally delicious. You could also freeze it for up to two months in a freezer-safe container. Store in a tightly closed container in the refrigerator.

Scrape the blender or food processor ( affiliate link) container with a rubber spatula and place the vegan cream cheese in a serving bowl or container if you are using it later.

Mix and check for seasoning adjust if necessary.

Blend until it has a cream cheese consistency.

Drain the soaked cashews and place them in a blender or food processor ( affiliate link) container with vinegar, lemon juice, raw garlic, and olive oil.

pour hot water over them and let them sit for 15 minutes or until completely cooled down.

microwave for 2 minutes and then let them sit for five minutes or until completely cooled down.you can boil them for ten minutes and then let them sit for five minutes or until completely cooled down.It can be scallions, chives, parsley, basil,Īs an alternative of soaking your cashews for 3 hours: Fine herbs, a combination of your favorite fresh herbs.It is necessary for that extra tanginess in every bite. Apple cider vinegar ( affiliate link), sub with rice or white vinegar.Garlic, always fresh please do not use pre-minced garlic, NEVER.Soaked for three hours or overnight, read below for a super seedy cashew soaking method.