CASHEW CHEESE
Spread this vegan cashew cheese on crackers, layer it on a toasted bagel or serve it with fresh vegetables. It also makes a delicious, out-of-the-ordinary sandwich spread! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 3/4 cup
Number Of Ingredients 6
Steps:
- Place cashews in a small bowl. Add enough warm water to cover completely. Soak cashews for 1-2 hours; drain and discard water. Add cashews and remaining ingredients to food processor. Cover and process until smooth, 1-2 minutes, scraping down sides occasionally. Transfer to serving dish. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 56 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 101mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
BEST EVER CASHEW CHEESE SAUCE
This is a versatile cashew cheese sauce that's totally plant-based. I use it as a pasta sauce, as a pizza topping, over roasted veggies, on tacos and for grilled cheese. It doesn't reheat well, so I don't suggest making a double batch to use throughout the week. -Max Gregor, Santa Fe, New Mexico
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 cups.
Number Of Ingredients 9
Steps:
- Rinse cashews in cold water; drain. Place in a large bowl; add enough water to cover by 3 in. Cover and let stand overnight., In a large skillet, heat oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic, salt and pepper; cook 1 minute longer. Add 1-1/2 cups broth; bring to a boil. Reduce heat to a simmer., Drain and rinse cashews, discarding liquid. Add cashews to skillet; heat through. Transfer mixture to a blender. Add nutritional yeast; cover and process until pureed, adding enough remaining broth to achieve desired consistency. If desired, sprinkle with paprika.
Nutrition Facts : Calories 245 calories, Fat 18g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 329mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
VEGAN CASHEW CHEESE
A wheel of cheese is always elegant alongside crackers, and our vegan version is no exception. The recipe makes two, so you can bring one to a party and keep the other to yourself for snacking.
Provided by Food Network Kitchen
Categories appetizer
Time 16h20m
Yield Two 9-ounce rounds cheese
Number Of Ingredients 8
Steps:
- Place the cashews in a bowl and cover with 4 cups water. Cover with plastic and soak 8 hours or up to overnight.
- Drain the cashews and place in a high-powered blender with the lemon juice, coconut oil, salt, white pepper and 1/2 cup cashew milk. Blend the mixture, stirring as necessary. Add the remaining 1/4 cup cashew milk and blend until smooth. Stir in the parsley.
- Fold the cheesecloth in half and line 2 small bowls with a piece of doubled cheesecloth, leaving enough overhang to cover the cashew mixture.
- Divide the cashew mixture between the two bowls and cover completely with the cheesecloth. Wrap in plastic and refrigerate 8 hours or up to overnight. Serve cold.
More about "cashew cheese recipes"
CREAMY VEGAN CASHEW CHEESE RECIPE | FEASTING AT HOME
From feastingathome.com
5/5 (1)Total Time 10 minsCategory VeganCalories 98 per serving
- Soak Cashews in water for 3 hours (or up to 24 hours refrigerated). Drain the cashews saving the water.
- Place the cashews in a food processor with the salt and vinegar and pulse repeatedly. Scrape down the sides and continue blending, repeating if necessary.
- Add the cashew water, with the motor running, a tablespoon at a time to get the desired consistency. I typically add 3-4 tablespoons. Then blend for 1-2 minutes.
GO-TO CASHEW CHEESE RECIPE | THE FULL HELPING
From thefullhelping.com
4.2/5 (187)Category Dip, Sauce, Spread
- Place the cashews, nutritional yeast, lemon juice, garlic powder, salt, and pepper in a food processor. Pulse repeatedly to break the cashews down, until they form a coarse, wet meal. Scrape the sides of the food processor down with a spatula.
- Turn the motor of the processor on. With the motor running, drizzle in the water and let the cashews process for about 10 seconds. Stop and scrape the machine down again. Continue processing for a full 1-2 minutes, or until the cashew cheese is smooth and thick, adding a tablespoon of extra water if needed. The consistency should be a little bit like hummus (see photos of finished cashew cheese as a cue).
- Taste the cashew cheese and add lemon, salt, and pepper to taste. If you like, pulse in fresh herbs or other flavorings. Serve. Cashew cheese will keep for up to 6 days in an airtight container in the fridge.
CASHEW CHEESE - SIMPLE VEGAN BLOG
From simpleveganblog.com
4.7/5 (6)Total Time 5 minsCategory Appetizer, How toCalories 56 per serving
- Incorporate the cashews and the remaining ingredients in a blender and blend until well combined. Add more or less salt to taste.
- Serve immediately with tortilla chips, crudités or bread. You could also add it to your pizza or your vegan burger.
EASY CASHEW CHEESE RECIPE: HOW TO MAKE VEGAN CHEESE
From masterclass.com
- 1. Soak the cashews. Place the cashews in a large bowl or container at least twice their volume and cover with about 3 inches of water. Cover and let soak at room temperature until softened, about one hour. (Alternatively, refrigerate overnight.)
- 2. In the bowl of a food processor or high-speed blender, combine soaked cashews with nutritional yeast, lemon juice, olive oil, salt, paprika, and garlic powder. Add 1 cup water and blend until smooth. For a thinner cheese, continue adding water until cheese reaches desired consistency. Taste and adjust seasoning.
- Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by culinary masters, including Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.
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