Cashew Cheese

raw-cracker-cashew-cheese

I use a very basic recipe to make this amazing, mouth-watering treat.

1 cup soaked cashews

1 lemon juiced and zested

1 tablespoon nutritional yeast

1/2 teaspoon salt ( I use Celtic or Himalayan for all those yummy minerals)

I blend all the ingredients together until a smooth paste forms. Then I add the zest and fold it through (sometimes I skip the zesting).

I freeze my chesse in small batches. I find that I can’t go through too much anyway at one go, it’s pretty heavy.

I use this cheese as a salad dressing, on my raw seed crackers, or just with crudités as a snack.

I credit my discovery of nutritional yeast for single handedly curing me of my dairy addiction! Giving up the huge quantities of cheese that I ate before was always going to be a challenge. But the familiar flavour of the yeast, led me to experiment and discover that I could substitute yeast for cheese in some recipes and not lose the flavour!

For example, to make a cheesy pasta sauce:

1 cup soy Or other non dairy milk

1 tablespoon nutritional yeast

salt to taste

BOOM simmer on a stove, add your favourite vegetables (mine are mushrooms/spinach). Add your pasta and you’re done. ❤️

If you’re not a pasta fan (I’m not), I toast a piece of gluten free bread and add my cheesy mushrooms on top, and sprinkle with herbs like parsley, coriander, thyme.

 

 

 

 

 

 

 

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