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Instant Cashew Cheese [Vegan]

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This crumbly cheese is just wonderful, which is fast to make, easy, and very nutritious!

Instant Cashew Cheese [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

837

Ingredients

  • 3/4 raw cashews, soaked for 2 hours in hot water
  • 2 teaspoons mustard
  • 2 tablespoons nutritional yeast
  • 1/3 ounces odorless coconut oil
  • 1 teaspoon syrup agave
  • 1/2 teaspoon salt
  • Few nuts, coarsely ground

Preparation

  1. Drain and rinse the cashews. Whizz in the blender until they become cream.
  2. Add all the other materials (except the extra nuts) and blend until the mixture is homogenized. Empty it and give it a ball shape. Roll it with a plastic film and put it in the fridge.
  3. After 5 hours (or overnight) remove the plastic film and sprinkle it with the nuts, pressing it so it gets stuck.
  4. Serve with crackers, bread, breadcrumbs, or toast. Keep the rest in an airtight bowl. You can even cook with it!

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AUTHOR & RECIPE DETAILS


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Delicious plant-based recipes made with wholesome ingredients and Mediterranean flavors! Hey, I am Lenia Patsi, a happy mom, wife, runner from sunny Greece! My sister, Dimitra, and I love cooking, so we created a blog where we share delicious plant-based recipes made with wholesome ingredients! Now I am cooking solo and my goal is to prove that healthy vegan food can be really awesome! So follow me on my culinary adventures at The Veggie Sisters.


 

 

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