Cashew Cheese

I keep seeing these recipes for cashew cheese. It is a huge thing in the vegan world. Nearly everyone that goes vegan misses cheese. You get used to the taste of it and it is one of the hardest things to give up.

I am not sure who to thank for coming up with nut cheeses but you are the hero of many. This cheese is very intense. I used it on my pizza and it was okay. Just more of a nachos and cheese type thing than a pizza thing. So I am going to play around with it and see if I can mild it up to be a great pizza cheese.

Now to the cheese!!

CAM01110

Cashew Cheese Sauce

1 1/2 c. raw, unsalted cashews

1/4 cup nutritional yeast

1 Tbsp Adobo with sazon

1 cup water divided

 

Take the cashews and put them into a measuring cup with 1/2 c of water in it. Allow them to soak for 30 minutes to an hour. Drain and rinse.

In a food processor or high powered blender, add the cashews, remaining water, nutritional yeast and adobo with sazon seasoning. Process on high for 5 minutes. You may add additional water if needed to make a creamier and smoother cheese sauce.

 

There are many of these recipes out there. Some use vegetables like yellow or orange peppers to give it more of a cheese appearance and smooth out the bite of the nutritional yeast. I personally like that because it reminds me of sharp cheddar cheese. Which is something I used to love dearly. And you can see why it didn’t work so well on the pizza.

 

 

 

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