This is my GO TO cashew cheese recipe! It’s a total crowd pleaser and super easy to tweak to your tastes. It can be used as a spread, a dip, to be dolloped on pizza instead of dairy cheese, used as a pasta sauce – so many options!
For Spanish and Mexican style dishes I like to take out the dill and add some smoked paprika. For Italian, I up omit the dill and add some basil and extra olive oil.
You can leave out the herbs and spices and just make a straight up cheesy sauce which can be used for mac & cheese, or thinned out with extra water for au gratin.
You can even add more water and cook off the mix with some tapioca flour and agar blended in to make a set cheese. Maybe I’ll get that variation as a recipe up onto the website in the future for you! Pop in a comment if you’d like it.
Equipment
- food processor
Ingredients
- 1 ½ c cashews soaked for 6-8 hours
- 4 tbsp nutritional yeast
- 4 tsp apple cider vinegar
- 1 tbsp olive oil
- 1 clove garlic chopped
- ½ tsp salt
- ½ c dill chopped
- 4 tbsp water
- 1 tbsp olive oil for extra
Instructions
- 1. Add cashews, nutritional yeast, acv, olive oil, garlic, and salt to a high speed blender or Thermomix.
- 2. Process until smooth, scraping sides, or tamping as needed. As you start to process add water 1 tablespoon at a time, until you achieve a smooth, creamy consistency.
- 3. Add dill and process on low until well combined. Taste and adjust seasoning as desired to get the right balance of freshness, saltiness, cheesiness and tang. Add more nutritional yeast for a more cheesy flavour.
- 4. Pour into a jar and level out. Top with tbsp of olive oil to preserve in the fridge for up to a week, or divide into smaller jars and freeze for use as desired.
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About the Author: Kate Parker
