If you’re having a cheese craving, but don’t want all the negative side effects of dairy, try this sumptuous vegan cheddar cheese!
1½ cups raw cashew pieces, soaked in water overnight, drained and rinsed
2 Tbsp sun dried tomatoes in oil (try to drain the oil a bit from the tomato pieces)
¼ cup nutritional yeast
1 Tbsp dry sherry (optional)
1 heaping Tbsp mellow white miso
1 Tbsp raw apple cider vinegar
1 tsp sea salt
1 tsp onion powder
½ tsp dry ground mustard powder
½ tsp smoked paprika
¼ tsp turmeric
dash cayenne pepper
½ cup organic coconut oil, warmed until liquified
Place the soaked cashews, sun dried tomatoes, nutritional yeast, dry sherry, miso, apple cider vinegar, sea salt, onion powder, mustard powder, smoked paprika, turmeric, cayenne, and coconut oil in a food processor or high-speed blender and pulse until the mixture starts to form a paste, scraping down the sides as necessary.
Process until the mixture is completely smooth. If your food processor or blender is struggling to blend the mixture, add purified water, one tablespoon at a time to help it to keep turning over (to a maximum of three tablespoons of water).
Scrape the soft cheese into a container. Cover and refrigerate for 6 hours or until the cheese is firm. You can then spread the cheese onto healthy crackers for a satisfying snack! We like Flackers, Mary’s Gone Crackers, and brown rice crackers.
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