Cheddar Cashew Cheese

Seriously, I've tried so many different ways to create a creamy and cheesy flavor that replicates or comes close to real dairy cheese. I can finally say, this one is right up there, as the creamiest and cheesiest plant base cheese! I'm so excited to share this recipe with everyone. Cheese was the hardest thing for me not to eat when I became vegan. But I told myself, I will create something real close to the real thing. I promise you, you will love this cheese! Use as a spread, a dip, or make grilled cheese sandwiches. So tasty and creamy! You must try this out!

Cheddar Cashew Cheese

Ingredients

1 cup raw cashews

1 cup boiling water

1/2 cup sauerkraut

3 tbsp tapioca flour

1 tsp sea salt

3 tbsp nutritional yeast

2 pinches turmeric (optional)

Sea salt to taste

Directions:

1. First pour boiling water over the raw cashews, let it sit for 4 hours or overnight.

2. In a high grade blender or food processor, add all the above ingredients (including the cashews and water)

3. Blend until smooth. Pour in to a saucepan, cook on medium to low heat until it starts to thicken and get stretchy like real cheese.

If you don't want it too thick just don't over cook it or add more non dairy milk to thin it out. If you are going to use it as a sauce. (adjust your salt if needed)

Use it for nachos, burritos, grilled cheese, dips, sauce, or whatever! Enjoy!! :)

#cheese #cashewcheese #plantbase #vegan #cheddar #nondairy