If my body found it acceptable, I could easily exist on a diet of cheese and wine. While I indulge plenty, in both the cheese and the wine, I still primarily attempt to abide by the 80/20 rule. Which for me, means finding healthier alternatives to a daily dose of dairy laden cheese. Enter my savior, cashew cheese. I swear nuts are so magical in all the different ways they can morph themselves into healthier versions of our favorite foods. Cashew ice cream, cashew alfredo sauce, and now this.
This cheese is one of my favorites, and while it sounds like it could be labor intensive, it’s actually ridicuously simple to make. This recipe is just a basic one to go off of too. You can use it to create so many different kinds of spreadable “cheese” flavors that are shockingly delicious. Add fresh herbs, flavored oils, sundried tomatoes, roasted red peppers, or olives. You could even make a vegan cheeseboard by whipping up several different flavors to sample. If you aren’t already vegan, you may surprise yourself by never going back to regular cheese! Ok, I should bite my tongue on that one, but seriously, people are pleasantly surprised at this how delicious this animal product free version of cheese is. Serve it with sliced veggies, crackers, spread it onto wraps or sandwiches. My favorite way to eat is actually just as a snack with celery. Which is so not me. Anything I find appetizing enough to eat with plain celery is a serious winner. Minus soaking the cashews, you can whip this up in a matter of minutes, so give it a try!
- 1 Cup cashews (soaked for an hour minimum)
- 1/4 Cup nutritional yeast
- 1/4 Cup water
- 2 Tablespoons good white wine
- 3 Garlic Cloves
- 1 Tablespoon dijon mustard
- Juice from 1 lemon
- Salt and pepper to taste
- Add all of the ingredients to a food processor or high speed blender and blend until thick and creamy
- Store in the refrigerator for up to a week.