This Cashew Cheese Spread is perfect for pizza bases and grilled sandwiches! You can also blend it up with a little warm plant-based milk and adjust the seasoning to use as a dip or make a cheese sauce for baked/grilled veggies or pasta. It's such a crowd-pleaser and will impress vegans and non-vegans alike.

Cashew Cheese Spread [Vegan]

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Ingredients

  • 1 cup cashews, soaked for 4-5 hours
  • 2 cups of water
  • 2 slightly heaped tablespoon cornflour
  • 1 heaped tablespoon nutritional yeast extract
  • 1-2 tablespoon apple cider vinegar (ACV)/lemon juice (adjust according to taste)
  • 1-2 clove garlic, crushed
  • 1 heaped teaspoon mustard paste
  • A small pinch of turmeric powder
  • Salt, to taste
  • Pepper powder, to taste
  • Italian seasoning (optional)
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Preparation

  1. Blend the soaked cashews, garlic, cornflour, mustard paste, nutritional yeast extract, and turmeric powder with 1 cup of water into a smooth paste. Add another cup of water and blend again.
  2. Cook the mixture on low-medium heat for 8-10 minutes stirring frequently until it becomes thick and bubbly. The “raw” smell of cornflour should be gone. Turn off the heat.
  3. Once the “cheese” mixture has cooled down to room temperate, transfer it to a mixer jar and add 1 tablespoon ACV, salt to taste, pepper powder, and Italian seasoning (optional). Blend on high for a few seconds until smooth. Taste and add more ACV and salt as required.
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Notes

For best results, it’s recommended that you use ACV. Otherwise, substitute with lemon juice. Add a pinch of red chilli powder to make it spicier. This spreadable cashew cheese tastes good on vegan pizzas and grilled sandwiches! You can also spread some on a toast and top with fresh veggies to make a hearty open sandwich. Try using tapioca starch instead of corn flour for a “stretchy” texture. Store in the fridge for up to ten days in an airtight container. Can also be frozen in a block and grated over pizzas before they go into the oven.

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