Cashew Cheese Recipe
2012
Cashew Cheese is a spreadable raw cheese that is very versatile. It has a creamy texture and a mild flavor that goes with almost everything, from spreading on crackers or corn chips to pizza cheese and it is the best cheese for raw lasagna – a favorite dish!! I will admit that calling it a cheese is a bit of a stretch. For cheese it would be more like a cream cheese-ricotta blend spreadable cheese than any. But it is great on crackers and with so many dishes that it is an invaluable item in a raw food kitchen.
In addition to delicious, cashew cheese is easy to make and ready to use right away. It’s dairy-free, vegan and nutritious. And cashews are a feel good nut! Cashews have l-tryptophan, an important amino acid that is made into serotonin in the body. Serotonin is the body’s most important feel-good neurotransmitter; it is what Prozac tries to mimic. In fact, it is commonly said that a handful or two of cashews is equal to a prescription dose of Prozac! Read more on cashews here.
Cashew Cheese Recipe
Ingredients
2 cups Cashews – soaked 2-4 hours
2 Tbsp Nutritional Yeast
1 Tbsp Lemon juice
1 tsp Salt
Directions
Drain and rinse cashews, which have been soaking in water for 2-4 hours. Put the cashews with all other ingredients in a food processor and process until creamy and smooth. Stop processing and scrape down the sides with a spatula periodically while processing to make sure all of the cashew pieces get processed. When cheese is a smooth texture, stop processing and transfer to a glass dish or bowl and store in the fridge. This cheese will keep refrigerated for 1-2 weeks.
How to Make Cashew Cheese
Soaking cashews..
Cashew cheese spread on pizza crust..
Pizza – Ready to eat!
Enjoy!!
