This post is dedicated to one of my bestie from home, “Trigga” Trang. <3<3
My co-worker raved about a famous restaurant here in LA, Real Food Daily , on La Cienga and I finally had a chance to try it with my friend Adey this summer and thus was introduced to cashew cheese. What is cashew cheese? To be ahnest, I was a little questionable and did not want to try it at first, but our waitress persuaded us to and said “it would change our lives.” WHAT WAS I MISSING THIS WHOLE TIME??! Cashew cheese is a vegan alternative to dairy cheese and depending on how you make it, has the same consistency and spread-ability as regular dairy cheese. A basic cashew cheese recipe consists of raw cashews, water and salt, which I made today.
When I first discovered cashew cheese, I thought it was a joke. How can someone imitate CHEESE?? Well you can! This is just my take on it and definitely need some practice to make it perfect, but hey practice makes perfect!
1 cup raw cashews (soaked for an hour -overnight and drained)
1/3 cup nutritional yeast
¼ tsp salt
½ cup water (add more as needed)
Pulse all the ingredients together in a food processor until well incorporated.
Yes, that’s it! So simple.
Cashew cheese is so versatile. My version was a thick hummus like consistency, so you can use them as a spread on your favorite sammy, add a little sriracha sauce to the cheese and use as a dipping sauce for raw summer rolls, or refrigerate and let it harden for later use.
Fun fact: Cashew nuts are a source of fat, but a good fat. They also contain less saturated fat than other nuts, such as almonds and walnuts. NOOOOOO TEAM ALMOND MILK!
Happy healthy cooking!