This creamy cashew cheese is rich, savory, and flavorful in all the right ways. It’s also dairy-free, unprocessed, and incredibly nourishing.
I gave up cheese a long time ago, simply because my body doesn’t like it — and neither does my skin!
Enter the tastiest cashew cheese ever, made with nutritional yeast and soaked sprouted cashews. Can’t think of anything better to satisfy my cheese cravings. It’s something I can eat my weight in, it’s really that good.
It’s delicious on nachos, mac and cheese, roasted veggies, veggie chips, and even pizza.
If you give this recipe a try, let me know in the comments below or tag your photo @feedyourglow, hashtag #feedyourglow on IG. Enjoy!
Cashews are high in protein, and rich in vitamin B-complex and essential minerals like iron, zinc, copper, and selenium. They boost your energy levels, strengthen your bones, and promote healthy skin and hair.
Nutritional yeast is rich in B vitamins (especially biotin), protein, trace minerals like zinc, copper, and selenium, all of which are super important for the health of your hair, skin, and nails.
Makes: 1 cup
1 cup sprouted cashews (soaked overnight)
3-4 tablespoons lemon, juiced
¼ cup filtered water
2 tablespoons nutritional yeast
1 teaspoon fresh garlic (or garlic powder)
Pinch of salt, to taste
¼ teaspoon chili powder (optional)
½ teaspoon onion powder (optional)
Soak the cashews for 4-6 hours (or overnight) in 2-3 cups of filtered water. Then drain and discard the water.
Add all the ingredients to a high-powered blender and blend it until it’s smooth.
Add more filtered water (or fresh lemon juice) until you’ve reached the desired consistency.
Taste and adjust the flavor, as needed.
Store leftovers in an airtight jar or glass container. It’ll keep in the fridge for 4-5 days.
Want more “cheesy” options? Then you’ll love this Vegan Parmesan Cheese.