It’s official, I use this cheeze on everything and anything. I just finished eating a taco with drizzled in this cheeze mixed with cilantro and onions. I just ate a strawberry cheezecake for dessert and I have plans to make a butternut mac n’ cheeze dish this weekend.
Tired of spending about $7.00 on cashew cheese every other week I decided to put my crafty cooking skills to work and finally made some creamy cashew cheeze. Detoxing from my week of eating cheese tamales and pupusas and Spanish cheese I smuggled into the U.S had noooottthhhing to do with sudden cashew cheeze kick. I don’t know what you’re talking about, back off. haha
1 cup of “raw” cashew nuts
2 cups of water
1 tbls of apple cider vingear
3 tbls of nutritional yeast
1 tbls of salt (to taste)
cheese cloth and blender
- Soak your cashew nuts in water overnight or for 6 hours. If you want to speed up this process you can boil the nuts in the water until soft.
- Drain your water and place all of your ingredients in a blender. add about 1/2 cup of cold water and blend until smooth and creamy.
- You can use the cheeze slightly runny and thin for “creama” or cheeze sauce. If you would like a thicker goat-cheese-like texture place your cheeze in cheeze cloth and let drain overnight. you can miz this with herbs and serve as cheeze spread or on a sandwich or as cheeze cake. *tips if you would like a more orange color for mac n’ cheese blend in a a 1/4 cup of carrots that have been boiled or steamed until soft.