Vegan Cashew Cheese

When I went plant-based, the hardest thing was for me to give up cheese.

I can't help it but I love cheese.☺

In the market, there isn't any nice cheese available, so I decided to make my own.

I had to experiment a few times before I share my recipe here.

But, I have improved the recipe now, and it tastes absolutely amazing and so creamy. 😋

And, I am telling you you will love it too.

Just give it a go and let me know your feedback.

Ingredients:

🔸️1 cup cashew nuts

🔸️2 cups water

🔸️1 tsp Himalayan salt

🔸️1 tsp garlic powder

🔸️1 tsp dried herbs of your choice

🔸️Bunch fresh parsley

🔸️2 tbsp nutritional yeast

🔸️2 tbsp extra virgin olive oil

🔸️3 tbsp filtered water

Method:

🔸️Place cashews in a small pan, cover with water and bring to a boil.

🔸️Reduce heat and simmer for 10 minutes.

🔸️Drain cashews, rinse and let it cool down.

🔸️Place the cashews, nutritional yeast, garlic powder, dried herbs, parsley, salt, and pepper in a food processor. Pulse repeatedly to break the cashews down, until they form a coarse, wet meal.

🔸️Then, slowly add olive oil and filtered water. Blend until very smooth.

The consistency should be a little bit like hummus. Please refer to my video.

🔸️Scrape the sides of the food processor down with a spatula.

Taste the cashew cheese and add more seasoning if required.

🔸️Use straight away or store in an airtight container in the fridge for 5-6 days.

Enjoy 😉

Don't forget to tag me on social media with your recreation #nutritousfoodforyou @nutrivicious.nutrition