![]() Keep things interesting by adding herbs and flavors to the basic cashew cream cheese recipe. You could also keep this dip more rustic. I like to keep this cashew cream cheese the consistency of hummus or ricotta so it acts like a cream cheese spread that’s fantastic with chips, crackers, or veggie sticks, or slathered on bagels, sandwiches, or wraps. Process all of the ingredients for 30 to 60 seconds, or longer, until smooth and creamy. In the base cashew cream cheese recipe, I’m using: To make cashew cream cheese, soak your cashews, drain them, and then blend them with your flavorings. You will also get the smoothest texture with cashews. But, raw cashews yield the best results when making neutral-flavored vegan cheeses. You’ll get a better result with a food processor.ĭifferent nuts and seeds blended with filtered water make all kinds of vegan cheese varieties.īlanched slivered almonds, raw macadamias, raw pine nuts, raw sunflower seeds, and raw sesame seeds all make awesome vegan cheeses. If you don’t have one, you can’t make this in a conventional blender. You will get a smoother consistency in the high-speed blender. You can make this cashew cream cheese in your high-speed blender or food processor fitted with the S-blade. I’ve shared my favorite combos in this post. I make the base recipe and mix things up with flavor variations. I make it all the time to serve as a cheese, a dip, or slathered on sandwiches and wraps. But to begin, you can use it wherever you might use traditional goat cheese or crumbly/spreadable cheese.This raw cashew cream cheese is incredible. You may find lots of quirky ways to serve it. Recipes for your go-to cashew cheeseĬashew cheese is so versatile. It’s a quick, simple makeshift pasta a la vodka. My latest favorite is to warm up marinara sauce (store-bought!) for pasta and stir in a few tablespoons of cashew cheese. I use cashew cheese as a meal “hack” in lots of different ways. Having cashew cheese that’s ready-to-defrost means that I can whip up creamy vegan pastas, savory toasts, enchiladas, quesadillas, and cheese-studded salads at a moment’s notice. It makes it easy for me to double the recipe below, enjoy one batch now, and freeze another batch for later on. If you don’t think you’ll eat your cashew cheese within five days, that brings me to the next question… Can I freeze cashew cheese?Ībsolutely! I love the fact that cashew cheese can be frozen. I’m not sure why this is it may have to do with the batch of cashews I use, or maybe it’s random. With that said, I’ve had some batches get a little sour sooner than 5 days. Your cashew cheese should keep for about 5 days in an airtight container in the fridge. How long will cashew cheese keep in the fridge? Sun-dried tomatoes (like my pizza cheese!).Other creative additions that I’ve experimented with include: ![]() You can add spices, too, such as garlic powder, a pinch of curry, or some smoked paprika.ĭried fruit, especially cranberries, can also be a great mix in if you chop them finely first. I like to pulse in dill, chives, thyme, and herbes de Provence. Once you prepare the go-to recipe I’m sharing today, you can start to get creative.įor example, you can modify the go-to cashew cheese by adding your favorite herbs. After a few minutes of this, the cheese will be ready. Stop often to scrape the processor down, then start it again. Once you start blending the go-to cashew cheese as instructed, give it some time. But it won’t be the right consistency right away. It’s not like making nut butter, which can take up to ten minutes of processing, in my experience. Blending your cashew cheeseīlending the cashew cheese in your food processor will require a little patience. But you can definitely dollop it on top of any dish that you’d usually add a crumbly cheese to. That’s sort of what it is: it won’t crumble as neatly as, say, feta. It should be uniform and creamy, but the texture won’t be silky smooth.Īnother way to think of this go-to cashew cheese recipe is as a savory cashew butter. But for the most part, what you want to whip up in the food processor should resemble a thick batch of hummus.
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