Cashew cheese is a pretty well know cheese alternative among the vegan community, so I decided to try it out for myself. I wanted to keep this recipe basic so that each time I make it I can experiment with ingredients. You could try throwing in some chilli flakes or sun-dried tomatoes. Go crazy! This time I decided to throw on some chives to give it that little something extra.
This tastes great as a sauce for pasta and rice dishes. It’s also a lovely consistency in which to dip all your veggies or tortilla crisps. I think I’m gonna try it drizzled over some kale crisps. Yum!
- 200g cashew nuts
- 3 tbsp nutritional yeast
- 1/2 tsp salt
- juice of 1/2 a lemon
- 200ml water
- Chives, to serve (optional)
- Soak the cashews in a bowl full of water for four hours, then drain. This will make them easier to blend.
- Blitz all the ingredients together in a food processor or blender until smooth.
- Transfer into a jar and sprinkle over some chopped chives.
Each tablespoon approximately contains:
- Calories: 44 kcal
- Fat: 3.6g
- Carbohydrates: 1.4g
- Protein: 1.6g