This past week I was craving cheese and since I’m avoiding anything with animal byproducts, I needed to find a creative and healthy alternative. I remember when my dad was experimenting and created this creamy, rich sauce for his pasta. When he told me it was made by using cashews, I was shocked! He definitely introduced me to something new because I would have never thought one could make a cheese-like product using nuts. Well, now (months later) that experience came in handy because I needed to satisfy my craving and I knew exactly what I was going to try – and it actually came out great, if I may say so myself! The recipe is surprisingly easy and of course I’m happy to share it with you!
Homemade Vegan Cheese
Prep time: 10 Minutes
Total time: 1 hour 10 mins
1 cup of raw cashews (soaked in filtered water for 1 hr)
1/4 cup of Nutritional Yeast
1 cup of original flavored Almond Milk
3 cloves of garlic
2 Tbs. of Dijon Mustard
Salt and pepper to taste
Add all your ingredients into your blender and blend until it’s nice and creamy and thick. That’s it! I told you it was super easy! Keep in mind the cheese will begin to solidify after it’s been chilled. You can store it in the refrigerator for up to 5-7 days and thaw it out for about 10 minutes before use. Enjoy!