#Spreadable cashew cheese recipe mac

This helps to thin out the spread just enough to make it perfectly spreadable. To bring all these ingredients together, we’ve also included a quarter cup of water. Whether you choose garlic, onion, dill, Italian spice, everything bagel spice, or any other spice you love, this is where you can add a little extra pizzazz to the spread. This is where you can get creative and really make the spread your own. Nutritional yeast is a delicious and healthy ingredient that adds a cheesy flavor to all kinds of dishes.įinally, we have a teaspoon of dried spices of your choosing. Don’t be fooled by the name, this is not your typical baking yeast. To give the spread a cheesy flavor, we’ve added nutritional yeast. Of course, no spread would be complete without a little bit of salt, and this recipe calls for just the right amount to bring out all the other flavors. This gives the spread a bright and fresh flavor that will have your taste buds dancing with delight. To add a little bit of tanginess to the spread, we’ve added fresh lemon juice. These little gems are packed with healthy fats and add a subtle nuttiness to the spread that pairs perfectly with the other flavors. This provides the perfect base for the spread, giving it a thick and creamy texture that’s perfect for spreading on toast or bagels. Let’s take a look at the star of the show – the ingredients that make up this delicious and creamy Cashew Tofu Cream Cheese Spread!įirst up, we have a brick of extra firm tofu. See what I mean about this being the vegan mother sauce? There are at least 2.Ingredients & Substitutions: What Is In A Cashew Tofu Cream Cheese Spread Just make sure you save a cup of this cheese for an amazing recipe that’s coming on Thursday 🙂 (update: see the Baked Spaghetti with Cashew Cheese)

Make some baked- oh, that one’s still a secret.

Add a few tablespoons into a soup base to make a creamy white soup, as seen in my Creamy Tofu Tortilla Soup.

Blend with more water, garlic, Dijon mustard, and Kalamata olives for a Caesar salad dressing, as seen in my Caesar Salad Recipe.

Make the perfect Alfredo sauce by cooking fettuccine, draining the pasta, and tossing with this cashew cheese and about 1/3 cup of the reserved pasta water to achieve the right consistency.

#Spreadable cashew cheese recipe mac

Then, toss with macaroni for cheddar mac & cheese. Make a “cheddar” cashew cheese by blending with a little dried turmeric and some extra water.Thin with more water and pour into a food-grade squirt bottle to make a pretty cashew cheese garnish, as seen in the Spicy Quinoa Taco Bowl.Make an extra firm cheese spread by stirring in an extra tablespoon of nutritional yeast until dissolved, and even some Italian herbs like rosemary and sage.Now that you have a whole jar of cashew cheese, how do you use the stuff?! Obviously, you can just spread onto crackers and enjoy, but if you’re feeling a little more daring… If stored in a sealed jar, the cheese will last for about a week in the refrigerator. You can easily thin it out (such as for pasta sauces) by adding more water. The final texture will be solid, but spreadable.

The texture improves and the flavors meld together perfectly. I don’t know exactly why, but cashew cheeses become much better after refrigerating for several hours. Spoon the cheese into a jar or container and refrigerate. In all, it’s an extremely flavorful base recipe that can be pulled in a million different directions. The nutritional yeast adds a distinctly cheesy taste, the garlic and salt intensify the flavors, while the acid from the lemon juice and apple cider vinegar brighten things up. I’ve found this specific list of ingredients to be the perfect combo. If it’s wayyyy too thick, add a little more water. This will likely be very thick and you will need to manage the speed to ensure that it continues blending.

Then, drain the cashews and add all ingredients (cashews, water, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, black pepper, and salt) to a high-powered blender like a Vitamix and blend until smooth. This is incredibly important because it will soften the cashews, allowing them to be fully blended – no one likes little chunks of cashews in their sauces. Soak the cashews! Place about 1 1/2 cups of cashews in a container with warm water and soak for at least 2 hours.