Cashew Cheese |Cooking With Amanda

I find that whenever I make cashew cheese, it goes over better if I just call it a dip. When my family sees it on the table, next to a pile of crackers or crudités, and they ask, sometimes skeptically, what it is, I find that that everyone is very satisfied when I just call it a dip.

They may not realize they are eating a nutritious, vegan staple, but all the health benefits are still there. It's so tasty, smeared onto a bagel, scooped up with an apple slice, or sandwiched between two crackers, that no one really ever asks anymore questions.

Cashew cheese is as simple as soaking some cashews and then blending them up into a smooth consistency with a bit of water and lemon juice. I have added a few extra seasonings to make it a little bit cheesier and more flavorful. But, it still only takes a minute in the blender and you have a fancy little spread that really tastes wonderful.

This cashew cheese is also very versatile. It's great as a dip or spread on sandwiches, but you can also use it in place of sour cream on tacos, or even stir it into a broth for a "creamy" soup base without any dairy. You can eat it with pasta or water it down a bit and toss it with a salad. It's one of those things that works a million different ways.

My favorite way to eat cashew cheese is on tacos or spread onto apple slices. My kids, on the other hand, love it as a dip with chips or veggies or as a replacement for cream cheese on a toasty bagel. But no matter how you like to eat it, it's one of those basic kitchen staples you'll be glad you have in your back pocket.

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Cashew Cheese Recipe

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Ingredients

1 1/2 cups raw unsalted cashews
1/2 cup warm water, plus more as needed
3 tablespoons nutritional yeast flakes
lemon juice, from half a lemon
1 teaspoon apple cider vinegar
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
pinch of paprika

Directions

Place the raw cashews in a bowl and pour in enough warm water to cover.
Soak for 2 hours, then drain the cashews.
Place the drained cashews, 1/2 cup warm water, and all remaining ingredients in a high powered blender.
Blend for 2 to 3 minutes, or until smooth and creamy.
Adjust seasonings to taste. For a thinner consistency, add more water, a tablespoon at a time, until desired consistency is reached.