Cashew Nut Cheese Recipes

CASHEW CHEESE

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

Cashew Cheese image

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

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

CASHEW NUT CHEESE

This is a non-dairy 'cheese' recipe made from cashews (or cashew butter). It is a great cheese substitute and can be used on a roasted red pepper panini sandwich, a fancy ham and cheese sandwich, an artichoke heart wrap (that recipe is soon to come), etc.

Provided by mollymariephoto

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 15m

Yield 10

Number Of Ingredients 12

Cashew Nut Cheese image

Steps:

Blend cashews, oil, and sugar together in a food processor or blender until smooth. Add almond milk, tahini, onion powder, salt, garlic powder, and white pepper; blend until well mixed. Add red bell pepper, lemon juice, and garlic and blend until creamy.

Nutrition Facts : Calories 212.3 calories, Carbohydrate 11 g, Fat 17.8 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 3.3 g, Sodium 299.7 mg, Sugar 2.1 g

Ingredients

2 cups unsalted roasted cashews
2 ½ tablespoons vegetable oil
1 teaspoon white sugar
¼ cup almond milk
2 tablespoons tahini
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground white pepper
1 red bell pepper, chopped
1 tablespoon lemon juice
1 ½ cloves garlic, peeled

BEST EVER CASHEW CHEESE SAUCE

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

Best Ever Cashew Cheese Sauce image

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.

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

VEGAN CREAM CHEESE

Nothing beats a herby cream cheese. Have this dairy-free spread on toast or stir it into a pasta dish, our vegan version is easy to make and there's no cooking involved

Provided by Jessica Gooch

Time 15m

Yield Makes 400g

Number Of Ingredients 4

Vegan cream cheese image

Steps:

Place the cashews in a large bowl and cover with water. Cover the bowl with wrap and leave to soak overnight or for at least 4 hrs.
Drain and rinse the cashews then add them to a food processor with the nutritional yeast, lemon juice, 1/2 tsp salt and 1 tbsp water. Whizz until very smooth, about 5 mins. You may need to stop and scrape the sides down with a spatula.
Transfer the cashew cheese to a dish or bowl and stir through the chives, if using. Cover and place in the fridge for 1 hr to firm up a little. The cheese will keep in the fridge for up to 3-4 days.

Nutrition Facts : Calories 124 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

Ingredients

250g cashews
2 tbsp nutritional yeast
juice 1 lemon
a few chives , chopped (optional)

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