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Creamy Cashew & Basil Cheese

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One of the things many people often miss when switching to a vegan diet is cheese. Here is a recipe for a rich and tasty “cheese” made with nuts.

Nutritional yeast gives this recipe a surprising and delicious cheesy flavor. I recommend looking for Non-Fortified Nutritional Yeast Flakes because most nutritional yeast products are fortified with synthetic vitamins that can have negative health effects. The non-fortified yeast products provide a natural source of B-vitamins in a form that is better tolerated by the body.

This recipe never fails to please. You can use it as a salad topper,  in a raw lasagna, as a dip with raw veggies or stacked and layered with fresh sliced heirloom tomatoes.

It keeps for about three days in a sealed container in the fridge.

cashew-cheese-recipe

Creamy Cashew & Basil Cheese

One of the things many people often miss when eating a vegan diet is cheese. Here is a recipe for a rich and tasty “cheese” made with nuts.
Servings: 8
Author: Mizpah Matus

Ingredients

  • 2 cups cashews or macadamias
  • 2 tablespoons lemon juice
  • 1 ⁄2 cup basil
  • 1 teaspoon Himalayan salt
  • 1 ⁄4 cup nutritional yeast
  • 1 teaspoon onion powder
  • 1 ⁄2 cup water as needed

Instructions

  • Soak nuts in pure water for at least two hours.
  • Draing nuts then place all ingredients in a high-speed blender or food processor and combine until completely smooth.
  • Taste for seasoning and if necessary add extra salt or lemon juice.
Tried this recipe?Let us know how it was!

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