Best How To Make Cashew Cheese Recipes

BEST EVER CASHEW CHEESE SAUCE

Best Ever Cashew Cheese Sauce image

This is a versatile cashew cheese sauce that's totally plant-based. I use it as a pasta sauce, as a pizza topping, over roasted veggies, on tacos and for grilled cheese. It doesn't reheat well, so I don't suggest making a double batch to use throughout the week. -Max Gregor, Santa Fe, New Mexico

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 cups.

Number Of Ingredients 9

Ingredients

2 cups organic raw cashews
1 tablespoon olive oil
1/2 medium onion, chopped
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups vegetable broth, divided
1 tablespoon nutritional yeast
Paprika, optional

Steps:

Rinse cashews in cold water; drain. Place in a large bowl; add enough water to cover by 3 in. Cover and let stand overnight., In a large skillet, heat oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic, salt and pepper; cook 1 minute longer. Add 1-1/2 cups broth; bring to a boil. Reduce heat to a simmer., Drain and rinse cashews, discarding liquid. Add cashews to skillet; heat through. Transfer mixture to a blender. Add nutritional yeast; cover and process until pureed, adding enough remaining broth to achieve desired consistency. If desired, sprinkle with paprika.

Nutrition Facts : Calories 245 calories, Fat 18g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 329mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

GO-TO CASHEW CHEESE RECIPE

Go-to Cashew Cheese Recipe image

Provided by Gena Hamshaw

Categories dip sauce spread

Time 2h10m

Number Of Ingredients 7

Ingredients

1 cup raw cashews, soaked for at least two hours (or up to overnight) and drained ((140g))
2 tablespoons nutritional yeast ((10g))
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon garlic powder ((adjust to taste))
1/2 teaspoon fine salt ((adjust to taste))
1/4 teaspoon freshly ground black pepper
1/4 cup water ((more as needed))

Steps:

Place the cashews, nutritional yeast, lemon juice, garlic powder, salt, and pepper in a food processor. Pulse repeatedly to break the cashews down, until they form a coarse, wet meal. Scrape the sides of the food processor down with a spatula.
Turn the motor of the processor on. With the motor running, drizzle in the water and let the cashews process for about 10 seconds. Stop and scrape the machine down again. Continue processing for a full 1-2 minutes, or until the cashew cheese is smooth and thick, adding a tablespoon of extra water if needed. The consistency should be a little bit like hummus (see photos of finished cashew cheese as a cue).
Taste the cashew cheese and add lemon, salt, and pepper to taste. If you like, pulse in fresh herbs or other flavorings. Serve. Cashew cheese will keep for up to 6 days in an airtight container in the fridge.

CASHEW CHEESE

Cashew Cheese image

Spread this vegan cashew cheese on crackers, layer it on a toasted bagel or serve it with fresh vegetables. It also makes a delicious, out-of-the-ordinary sandwich spread! -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 1h5m

Yield 3/4 cup

Number Of Ingredients 6

Ingredients

1 cup raw cashews
1/3 cup water
2 tablespoons nutritional yeast
2 teaspoons lemon juice
1/2 teaspoon salt
1/8 teaspoon garlic powder

Steps:

Place cashews in a small bowl. Add enough warm water to cover completely. Soak cashews for 1-2 hours; drain and discard water. Add cashews and remaining ingredients to food processor. Cover and process until smooth, 1-2 minutes, scraping down sides occasionally. Transfer to serving dish. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 56 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 101mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

VEGAN CASHEW CHEESE

Vegan Cashew Cheese image

A wheel of cheese is always elegant alongside crackers, and our vegan version is no exception. The recipe makes two, so you can bring one to a party and keep the other to yourself for snacking.

Provided by Food Network Kitchen

Categories appetizer

Time 16h20m

Yield Two 9-ounce rounds cheese

Number Of Ingredients 8

Ingredients

2 cups raw peeled cashews
1/4 cup lemon juice
1/4 cup organic refined coconut oil
2 teaspoons kosher salt
1/2 teaspoon ground white pepper
3/4 cup cashew milk
1/4 cup finely chopped fresh parsley
Crackers, for serving

Steps:

Place the cashews in a bowl and cover with 4 cups water. Cover with plastic and soak 8 hours or up to overnight.
Drain the cashews and place in a high-powered blender with the lemon juice, coconut oil, salt, white pepper and 1/2 cup cashew milk. Blend the mixture, stirring as necessary. Add the remaining 1/4 cup cashew milk and blend until smooth. Stir in the parsley.
Fold the cheesecloth in half and line 2 small bowls with a piece of doubled cheesecloth, leaving enough overhang to cover the cashew mixture.
Divide the cashew mixture between the two bowls and cover completely with the cheesecloth. Wrap in plastic and refrigerate 8 hours or up to overnight. Serve cold.