This creamy cashew cheese has been my go-to for quite some time now. It is part one to a delicious vegan nacho recipe that will be coming out this week. I thought about just adding this cheese into that recipe but it is so delicious that it is deserving of it’s own spot here on my website. I use it as dips, for nachos, as a spread, for macaroni and cheese, and for one recipe that I have been playing around with lately and will hopefully be up here soon – chili mac – yum!
1.5 cups raw cashews – soaked for about four hours
1/4 cup nutritional yeast
1/2 cup unsweetened almond milk
1/4 tsp cumin
1 tsp turmeric powder
1/4 tsp chili powder
1/4 tsp garlic powder
salt & pepper
First, drain and rinse your raw cashews. Then, place all of your ingredients into a high speed blender or food processor and blend until a creamy, cheesy consistency is created. You may eat right away or put into a sealed container and store inside of the fridge.