+QP +SF +GF
Cashew cheese is a brilliant replacement for dairy cheese when living a vegan lifestyle. When soaked, cashews soften and when blended with a slew of spices, they carefully craft a cheese-like alternative. It is creamy, it is decadent, and with the use of nutritional yeast and apple cider vinegar, it actually mimics the tang of a traditional dairy cheese. Enjoy this vegan spread. —MR
SERVES 6 TO 8
1 cup (110 g) raw and unsalted cashews
⅓ cup (80 ml) water
2 tbsp (30 ml) apple cider vinegar or lemon juice
2 cloves garlic
2 tbsp (10 g) nutritional yeast
Salt, to taste
Soak the cashews in a bowl of water for at least 4 hours—this helps to soften the nut—drain and rinse the cashews. Pour them into a high-speed blender or food processor along with the rest of the ingredients. Blend until it turns into a creamy, silky “cheese.” Store in an airtight container in the fridge.