Here is my all time favourite alternative to cheese - so simple, so delicious. If you're going to substitute the real deal for anything it's going to be this cashew cheese recipe.
Makes 2 cups
Prep: 10 min, plus 3 hours soaking
235g unsalted raw cashews
1 tbs lemon juice
2 tsp white vinegar
2 tsp Dijon mustard
1 tsp nutritional yeast
125ml (½ cup) coconut milk (or water)
1. Place cashews in a large heatproof bowl. Cover with boiling water and set aside to soak for 3 hours. Drain.
2. Combine cashews, lemon juice, vinegar, mustard and yeast in a blender. Blend n high speed, gradually adding the coconut milk, until the cashews are smooth and have the consistency of thick cream cheese. Serve cashew cheese on wholegrain crackers or with vegetable sticks for dipping.
TIP: This cashew cheese will keep in an airtight container in the fridge for up to 4 days.
Recipe formulated for HUSTL. HEALTH.
Created by ®Chrissy Freer