CASHEW CHEESE | recipe

When first cutting out animal products, having a few craving curbing staples is crucial to a balanced transition. So I present to you my favorite cheese alternative for all your topping needs. There are a few reasons why I favor this particular option over the plethora of non-dairy cheeses popping up in supermarkets:

1. All natural, no artificial flavors, colors or preservatives.

2. Gluten, soy and oil free. 

3. Just 8 whole food ingredients.

Yup, clean AF. These points may not seem all that extraordinary right away, but take a look at what's being sold to us and our dear dairy-free friends and you'll be hard pressed to find an option this simple and wholesome. 

So, for those I-need-cheese-and-I-need-it-now moments, whip up a batch of this creamy, tangy, salty, savory cashew cheese sauce and put it on EVERYTHING. It will literally take you 5 minutes. (Maybe I lied, if you don't have a high powered blender it will take you about 20 -- 15 to soak the cashews in hot water and 5 to make it, but let's be real bb, you've been sitting on the couch watching netflix for the last 3 hours, you've got the time.)

Ingredients

1 cup raw cashews (soaked in hot water for 15 minutes if using a regular blender)

4 tbs nutritional yeast

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp white pepper

1/4 turmeric

1/4 mustard powder

1/4 tsp sea salt

3/4 cup water

Instructions

1. Combine all ingredients in a high speed blender, food processor or regular blender. Blend, working your way up slowly from low to high. Allow to blend until texture is smooth and creamy. If you are blending in a food processor or regular blender this may take a little longer. You will know it's done once the grainy texture turns smooth.

Things to add for extra deliciousness

  • jalapeños
  • chipotle peppers
  • salsa
  • basil
  • chives
  • curry
  • liquid smoke
  • smoked paprika

Nutrition

Serving size: 2 tablespoons Calories: 92 Fat: 7g Cholesterol: 0 Sodium: 72mg Potassium: 96.2mg Carbs: 5.8g Fiber: 1g Sugars: .5g Protein: 4g