Friends, if you haven't made cashew "cheese" yet, here's your chance. It might be one of the simplest things to make on a plant-based menu and is so versatile. Here are 10 ways to use cashew cheese:
Use it as a spread on avocado toast.
Make it into a wrap with colorful veggies and a whole grain sprouted tortilla.
Display it as a party dip with vegetable crudités.
Top it on flatbread with tomatoes, onion, and basil.
Spread on a veggie burger.
Stuff it into legume pasta shells.
Add it to soups as a creamy thickener.
Make it into vegan mac 'n cheese.
Create zucchini cannelloni.
Add it to red tomato sauce to make alla vodka sauce (without the vodka ... unless, of course, you'd like to add it!).
Also, you can make a cashew cheese "base" then customize it however you'd like. You can add just a little water to the cashews for a spread consistency or add more water for a sauce consistency. You can also flavor it however you'd like—make it onion or garlic flavor or add roasted peppers for a roasted red pepper cheese or stir in a variety of herbs like dill, rosemary, or basil. One of the beauties of Herbed Cashew Cheese is that you can use whichever herbs you have on hand or prefer to use based on your flavor preferences. A few delicious and nutrition combinations include parsley and oregano, rosemary and thyme or cilantro and dill. You could also split the cashew cream base in half and create two different herbed kinds of cheese — just for fun!
Prep time: 10 minutes
Cooking time: none
1 cup cashews, raw, soaked in water for 4 or more hours
1 Tbsp organic miso, mellow white or chickpea
2 Tbsp nutritional yeast
2 Tbsp chopped shallot
1 lemon, juiced
1/4 cup water
2 Tbsp cilantro, chopped (or parsley or basil)
2 Tbsp chives, chopped
Optional: 1 tsp pepper flakes or 1/4 tsp cayenne pepper for spice
Drain and rinse the cashews. Add them to a food processor or high-speed blender.
Add the miso, yeast, lemon, shallot, and water.
Blend until smooth and creamy.
Spoon into a medium bowl.
Stir in the herbs and red pepper flakes or cayenne, if using.
Taste and adjust if needed. Add more herbs on top for garnish, if desired.
In place of miso, use an extra tablespoon of nutritional yeast (you just might need to add a little salt to the cheese).
Instead of shallot, use white or yellow onion.
Instead of basil, parsley, and chives, use whatever herbs you have on hand or that you’re growing in your garden! Ideas include rosemary and thyme, parsley and dill, cilantro and chives.
Per serving (2 servings): 448 calories, 30 grams carbohydrates, 5 grams fiber, 16 grams protein, 33 grams fat, 109 milligrams sodium
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