Description
This creamy and delicious vegan cheese recipe is made from soaked cashews blended with nutritional yeast, lemon juice, garlic, and a touch of turmeric for color. Perfectly smooth and versatile, it’s a dairy-free alternative that can be enjoyed as a spread, dip, or ingredient in various dishes. The recipe requires no cooking, just blending and chilling, making it quick and easy to prepare.
Ingredients
Scale
Vegan Cheese Ingredients
- 1 cup cashews, soaked
- 1/4 cup nutritional yeast
- 1/4 cup water
- 2 tablespoons lemon juice
- 1 garlic clove
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric (for color)
Instructions
- Soak Cashews: Place 1 cup of cashews in a bowl and cover them with water. Let them soak for at least 4 hours to soften, which will help achieve a creamy texture in the final cheese.
- Drain and Rinse: After soaking, drain the cashews and rinse them thoroughly under cold water to remove any residue or impurities.
- Blend Ingredients: In a high-speed blender, combine the soaked cashews, 1/4 cup nutritional yeast, 1/4 cup water, 2 tablespoons lemon juice, 1 garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon turmeric. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
- Adjust Seasoning: Taste the cheese mixture and add extra salt, lemon juice, or nutritional yeast if desired to suit your taste preferences.
- Chill and Set: Transfer the blended vegan cheese to a container with a lid and refrigerate for at least 1 hour. Chilling helps the flavors meld and the texture to firm up slightly, making it easier to spread or use in recipes.
Notes
- Soaking cashews overnight speeds up the blending process and results in a smoother texture.
- Use a high-speed blender for best results to fully achieve creaminess.
- Turmeric is optional and primarily used for color; it does not affect taste strongly.
- You can customize the flavor by adding herbs or spices such as smoked paprika or chives.
- Store vegan cheese in an airtight container in the refrigerator and consume within 5 days for optimal freshness.
