People always tell me “I could never live without cheese.” I used to feel the same way, which is why I motivated to create substitutions like this one.
This simple dairy-free recipe will wow your skeptical friends at parties and probably will become a staple you keep on-hand in your fridge. It is delicious on crackers, used as a dip for veggies, or a spread for sandwiches and wraps. This recipe is incredibly versatile and I encourage adaptations (be sure to share your findings/pics with us). With only a few whole food ingredients and 5-10 minutes of prep time(after soaking, of course), you will have an un-processed dairy replacement with endless possibilities. Experiment, have fun and share!
I have to recommend my go-to gluten-free Herbes de Provence cracker recipe from one of my favorite’s—Elana’s Pantry. I make her recipe with 1 tsp of arrowroot powder (for texture) sifted into the almond flour, and it is fabulous. Yes, fabulous (see crackers above). The recipe is quick and easy. Definitely try it.
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Makes: 2 cups
Prep Time: 1-2hours soaking, 5-10 to prepare
Tools:
High-powered blender or food processor
Knife
Cutting board
Ingredients:
1 1/2 cups raw, organic cashews
1-2 cloves organic garlic
1/4 cup pure water (if you make your own, or have access to it, I highly recommend using rejuvelac instead of water for nutrition, digestion and an even stronger “cheese” taste)
2 tbsp fresh, organic lemon juice
1/2 tsp Celtic or pink Himalayan sea salt
Let‘s get started.
Soak your cashews for 1-2 hours. You can skip this step if you are in a hurry.
Rinse cashews well. Place all ingredients in the blender until ultra creamy. That’s it!
I have served two adapted versions of this recipe at my 5-course, plant-based 24 Carrot Supper Club dinners and received rave reviews. One guest even requested more after the meal was complete! (yes, we hooked her up)
Adaptation suggestions:
Here are some fun ideas to change the flavor of this spread. Just add to the blender, to taste.
Chipotle pepper
Pink peppercorn, sumac and honey
Wild-harvested raw honey
Honey and chili pepper
Herbes de Provence
Fresh herbs like dill and/or parsley
Raw or roasted onion
Liquid smoke and maple syrup
Red pepper
Sundried tomato
What flavor would you make this Simple Cashew Cheese Spread?
raw, vegan, plant-based
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One Comment to “Simple Cashew Cheese Spread”
I would use this recipe I found a while ago on Food.com for vegan sharp cheddar “cheese”.
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