When I say I used to love cheese, doesn’t mean I still don’t. It only means that I’ve adjusted my preferences from eating cheese made from animals {I think I gagged a little} now to eating cheese made from either cashews or tofu! Yes that’s right you didn’t read that wrong! You can still indulge in the creamiest vegan cheese sauces and dips! Anything you had before you can still enjoy! You just need to change the way of thinking! If you don’t believe me, just try this recipe!
The only time consuming part of this recipe is you should soak your raw cashews overnight in a glass bowl with a towel covering them {if possible}. If you don’t have the time you can do a quick boiling soak. Add boiling water to a glass bowl with raw cashews and soak at least 45 minutes with a towel over the top to keep the heat in as long as possible.
Soak cashews in boiling water at least 45 minutes {overnight is much better but if you’re like me and think of what to cook last minute than this will work}. Cover the bowl with a paper towel and top with a small dish.
Drain cashews and rinse thoroughly. Transfer to a high speed blender. In a blender, top the cashews with remaining ingredients. Blend until creamy & smooth. About 1 minute. Scrape sides & blend again. Add a little bit of milk to thin out if needed.
Transfer to a glass jar and store in the refrigerator up to 3 days and use on everythannnnng!
It can be used on so many different dishes! I made it for my Vegan Eggplant Spinach Stacks with Cashew Cheese a few nights ago.
Then I used it in tonight’s dinner for my quick Vegan Meatball Marinara Sandwich with Cashew Cheese Sauce.
Also it goes with my Vegan Inside Out Eggplant Parmesan Stacks. It literally is so good, that I would put this on everything from pasta dishes, pizza, calzones, sandwiches and even a dip for vegetables or tortilla chips. It’s basically magic that you can eat with a damn spoon!
| Prep Time | 45 minutes- Overnight |
| Servings |
cup
|
- 1 cup Raw Cashews
- 1 cup Almond Milk unsweetened
- ½ cup Nutritional Yeast
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- ½ teaspoon Yellow Mustard
- ¼ teaspoon Ground Black Pepper
- Sea Salt to taste
Ingredients
|
|
- Soak cashews in boiling water at least 45 minutes {overnight is much better but if you’re like me and think of what to cook last minute than this will work}. Cover the bowl with a paper towel and top with a small dish.
- Drain cashews and rinse thoroughly. Transfer to a high speed blender. In a blender, top the cashews with remaining ingredients. Blend until creamy & smooth. About 1 minute. Scrape sides & blend again. Add a little bit of milk to thin out if needed
- Transfer to a glass jar and store in the refrigerator up to 3 days and use on everythannnnng!
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
