CREAMY CASHEW CHEDDAR CHEESE
Recipes created by Teri Gentes – permission required to reprint.
This cream-cheese like faux cheddar is so good. It’s divinely tasty and can be used for pizza and tacos and all kinds of veggies be they roasted, grilled, steamed or raw. You may not think you can make a yummy cheese yet as long as you have a good blender, you’ve got this. Cheese is a fiber-less, incredibly addictive, high in saturated fats and cholesterol top food allergen. Yes I know you may love it and feel you can’t live without it yet I think once you taste this creamy cheddar you will change your mind. Let me know what you think. I love hearing from you.
INGREDIENTS:
1 large organic red bell pepper, washed, seeded, roughly chopped
1 large clove garlic
1 cup raw cashews, soaked 4-24 hours, drained (will expand to approx 1¼ cups)
2 tablespoons nutritional yeast
1 heaping tablespoon cashew butter or tahini if preferred
Small shallot, or onion roughly chopped (approx ¼ cup)
1-3 tsp fresh lemon juice
2-3 oz water, or as needed
1 tsp sea salt
DIRECTIONS:
TERI’S TIPS:
Recipes created by Teri Gentes – permission required to reprint.
This cream-cheese like faux cheddar is so good. It’s divinely tasty and can be used for pizza and tacos and all kinds of veggies be they roasted, grilled, steamed or raw. You may not think you can make a yummy cheese yet as long as you have a good blender, you’ve got this. Cheese is a fiber-less, incredibly addictive, high in saturated fats and cholesterol top food allergen. Yes I know you may love it and feel you can’t live without it yet I think once you taste this creamy cheddar you will change your mind. Let me know what you think. I love hearing from you.
- Side, dip, sauce, spread, filling
- Keto, Paleo and Vegan friendly
- Raw, dairy, peanut, soy, corn, gluten-free, nut-free option
- Makes approx. 1.5 cups
INGREDIENTS:
1 large organic red bell pepper, washed, seeded, roughly chopped
1 large clove garlic
1 cup raw cashews, soaked 4-24 hours, drained (will expand to approx 1¼ cups)
2 tablespoons nutritional yeast
1 heaping tablespoon cashew butter or tahini if preferred
Small shallot, or onion roughly chopped (approx ¼ cup)
1-3 tsp fresh lemon juice
2-3 oz water, or as needed
1 tsp sea salt
DIRECTIONS:
- Blend all ingredients in a food processor or high speed blender until smooth and creamy, or crunchy as desired. You’ll have to scrape down the sides several times.
- Taste and adjust seasonings to personal preference. Chill until serving. Use for tacos (as shown here), nachos, pasta, pizza, wraps, sandwiches, salads, veggies, etc…
TERI’S TIPS:
- Nut allergies? Sub the raw cashews and cashew butter with 1 cup tahini butter/paste adjusting liquid as needed pending on the consistency of your tahini.
- Create fun variations with this cheese by pulsing or stirring in sun-dried tomato slivers, chopped olives, chili flakes, herbs, etc.
- You can freeze this for up to three weeks. Texture changes a little yet the taste is all there.