Cashew cheese is a tangy, savoury, spread and is super easy to make. It takes only 10 minutes, by throwing everything in a food processor.
Have you read Harriet the Spy? The novel was a favourite of mine during my childhood years. It sparked the beginning of countless spy clubs, spy quests, spy equipment making, and did a great job of honing my eavesdropping skills.
Is it bad to consider myself pretty darn good at eavesdropping? Yeah, don’t be telling secrets when I’m around.
Harriet is a creature of habit, choosing tomato sandwiches every day for lunch. Her mother offers Harriet numerous other choices, but to no avail. Tomato it is.
I’ve never been a mayo kind of gal, and always prefered cream cheese with my tomato sandwiches. A little bit of salt and fresh ground pepper made it simply the easiest breakfast, lunch, or dinner; especially at a time when I could barely cook oatmeal.
A month or two ago I begun experimenting with cashew “cheese”. I don’t know if you can technically call this cheese since there isn’t any dairy. And if you’re expecting it to taste exactly like cream cheese, you might be disappointed. But I think it’s even better.
There’s something about the buttery cashews and tangy lemon juice that makes tomato sandwiches sparkle. A little nutritional yeast adds that “cheesy” element and salty taste without any actual cheese.
The cashews require soaking in order to blend well. That’s why you need to be sure to use raw cashews. Most recipes I’ve seen require a soaking time of at least 4 hours, but I’ve found that isn’t necessary. Two hours usually does it for me, and I even store my cashews in the freezer.
Draining isn’t necessary either, as there’s little liquid added to the mix and the cheese firms up quite a bit in the fridge. It tastes great spread on toast, crepes, or crackers. Sometimes I even take a spoonful straight from the container. It happens.
If you’re looking for a dairy-free cream cheese sub or just want to try something new with your cashews, this recipe is easy, straightforward, and one you’ll make over and over again.
- 1 cup raw cashews, soaked
- ¼ cup lemon juice
- ½ teaspoon table salt
- 1 teaspoon grapeseed oil
- 1 Tablespoon nutritional yeast
- Soak the cashews in a bowl of water for at least two hours.
- Rinse and drain the cashews, and pat dry with a paper towel.
- Add the cashews and all other ingredients to a food processor and process until smooth.
- Store in an airtight container in the fridge for up to a week.
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