This would be PERFECT for recipes in my #MeatFreeMay Challenge group. Join us!! Click here to join the free Facebook group: Fit & Healthy Meat Free May Group - we're all just sharing recipes and being accountable to eating a #MeatFreeMay - use that hashtag on Instagram too!
See below for step-by-step pictures while I was making it!
Approx. 1.5 cups Raw Cashews
3/4 cup water
2T Nutritional Yeast
1T Apple Cider Vinegar (I use Bragg's)
1 tsp Garlic Powder
1 tsp Garlic Sea Salt (optional)
1/2 tsp Cumin
Himalayan Sea Salt, to taste (optional)
Soak cashews for about 3 hours in water (I used raw cashews in a container, so I just added water to fill the container). After 3 hours, drain cashews and place in food processor with 3/4 cup water and the other ingredients. You may opt to use 1T nutritional yeast to start and add more to your liking. I like a stronger cheese flavor, so I added the full 2 tablespoons. You can also add more water if you want to thin out the mixture a bit. Mine came out pretty thick. I think I'll add more water next time, and depending on the recipe.
Use right away in your recipe or cover and refrigerate for a few hours before using.
|Dry cashews on Left vs. Soaking cashews on Right|
|Dry cashew on Left vs. Soaked cashew on Right|
|More Dry vs. Soaked|
|Cashews added to food processor|
|Garlic Powder, Garlic Sea Salt, ACV, Nutritional Yeast Flakes, Cumin|
|After adding spices and 3/4 cup water to food processor|
|After blending in the food processor|
|Finished Cashew Cheeze|