Homemade Vegan Cheese

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!

Prep time:  10 Minutes

Total time: 1 hour 10 mins

Ingredients:

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

Instructions

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!