During my 20+ years of dairy-free life, there’s almost nothing I have missed more than CHEESE. For the first decade, I simply lived without it. Then I discovered you could make “cheese” with cashews! Mind blown, taste buds blown, life changed!!! It’s easy to whip up a batch of my Dairy-Free Cashew Cheese Sauce at home (especially after you’ve made it a time or two), and it works well with soooo many different recipes.
Cashew cheese also packs a lot of protein, which is really important if you’re eating vegan.
Dairy-Free Cashew Cheese Sauce Ingredients:
- Whole raw cashews
- Fresh lemon juice
- Nutritional yeast
- Water
- Turmeric
- Salt and pepper
Directions:
Step 1: Soak cashews in hot water for an hour or so if using a food processor; several hours or overnight if using a blender.
Step 2: Place the cashews in the food processor or blender and add nutritional yeast, water, turmeric, salt, a little pepper and blend until smooth.
Step 3: Taste and add salt and/or pepper to suit your taste.
This dairy-free cheese is perfect for so many recipes. I love to dip it in steamed broccoli, dip my homemade french fries in it and more.
I also love to use it for stuffed mushrooms:
Vegan Stuffed Portobello Mushrooms
Best Whole30 Stuffed Mushrooms
Pin it/save it and make it sometime!
| Prep Time | 65 minutes |
| Passive Time | 60 minutes |
| Servings |
servings
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- 1 cup whole raw cashews, soaked in hot water for at least an hour
- 2 1/2 Tbsp nutritional yeast
- 1 Tbsp fresh lemon juice
- 6-8 Tbsp filtered water
- 1/4 tsp turmeric
- 1/4 tsp fine sea salt
- salt and pepper to taste
Ingredients
|
|
- Soak cashews in hot water for an hour or so if using a food processor; several hours or overnight if using a blender.
- Place the cashews in the food processor or blender and add nutritional yeast, water, turmeric, salt, a little pepper and blend until smooth.
- Taste and add salt and/or pepper to suit your taste.
© Kitchen Gone Rogue. www.kitchengonerogue.com
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