Cashew Cheese Recipe

Several years ago, I was visiting a friend (Sis. Wanda) that made this flavorful cashew cheese recipe to be used as a condiment over haystacks (taco salad). It was so good, I had to ask for the recipe. Since then, this has become my go-to cashew cheese for my taco salads, pizza, pasta, dip, and toast.

There are different ways to prepare cashew cheese. Some people like to use high speed blenders; it makes a smooth or creamy cashew cheese. For those who prefer their cheese to have texture, use a food processor instead. It will make the cashew cheese have a hummus texture consistency.

Once you prepare this recipe, have fun modifying it. By adding your favorite herbs and spices. This recipe can add flavor to a variety of dishes.

Turn any plain pizza...

...into a yummy-to-your tummy pizza. 😊

Cashew Cheese Spread

2 generous cups raw cashews, soaked for at least 2 hours (up to 10, or overnight, is fine), drained, and rinsed
1 cup water or almond milk, add more if thick
1/4 cup nutritional yeast flakes (optional)
2 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 jar pimento or 1/4 cup of cubed red bell pepper for color (optional)

Instructions

Place the cashews, water, nutritional yeast, onion powder, and garlic powder in blender. Blend until all the cashews break down into a coarse, wet meal. Stop blender. Use a spatula to scrape the sides of the blending down. Make sure there are no ingredients stuck on the sides. Add pimento or red bell pepper if you desire color. Blend until smooth.

Taste the cashew cheese and add more onion powder, garlic powder, and salt to taste. This can be served immediately, but it may be a bit warm. Store cashew cheese in an airtight glass container or any airtight container. Will keep for 5 - 6 days in the fridge.


Just a few things:

1. If you liked or tried this recipe, please leave us a comment below. We would love hear from you!

2. Want to learn more great healthy recipes.