Soft+creamy vegan cheese, cashew-based [GF]

Surprisingly, I do not miss cheese that much. I found tasty replacements… And I still eat real cheese every now and then, I just hardly buy it. I decided to eat more vegan because of how it made me feel… And sometimes, cheese tastes quite good (insert a glass of wine, or two).

Ingredients:

  • 1/2c cashew brittles, soaked overnight
  • 2c hot water
  • 2 TBSP+2tsp arrow root powder (can sub twice that amount with┬átapioca starch)
  • 1/4c ┬ánutritional yeast
  • 1 TBSP apple cider vinegar (a big dash)
  • 1 tsp salt (I used truffle salt!)
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 2 heaping tsp each miso paste + mustard
  • 2 tsp (smoked or not) paprika

Directions:

  • Drain the cashews
  • Add to a blender along with the hot water
  • Add all the other ingredients
  • Blend thoroughly
  • Pour the mixture in a small saucepan over medium-high heat and stir for 5-10 minutes to thicken

Use for anything! As an icing for savory muffins, a dip for fresh veggies, a cheese sauce…

Credits:

Edited from the Melty Stretchy Gooey Vegan Mozzarella recipe from itdoesnttastelikechicken.com

Leave a Reply

Your email address will not be published. Required fields are marked *