NUT CHEESE is taking over the world! So awesome. Look here- I love cheese. But cheese don't love me. Probably doesn't love you either. Not trying to be rude- just sayin'. Any who- I've been making cashew cheeze for a long ass time. It's been a staple in my fridge since I tried it for the first time at Cafe Gratitude maybe 7 years ago. Just before I went *pescatarian*. I fell in love. You have to try it to know what I mean. I remember being completely mesmerized by it after I tried it. Vegan food wasn't super popular then. So this cashew cheeze thing sounded CRAZY to me. But I had to try it. And like I said. Fell IN LOVE. Mine doesn't taste like Cafe Gratitude's. And I'm cool with that. Cause I like inventing my own flavors. And it really is super easy. Like if you have a food processor= you can make it. Put it on everything. Go right ahead- it'll probably taste good with it. Please try it & let me know how much you love it :)
* This is not a melty cheese, just fyi- this is more of a sauce. It does work on pizza however. Obviously won't have a 'cheesy' consistency but it works. TRUST. *Recipe below*
* This is not a melty cheese, just fyi- this is more of a sauce. It does work on pizza however. Obviously won't have a 'cheesy' consistency but it works. TRUST. *Recipe below*
Fiesta Pizza on cornmeal crust pizza
 Pesto grain bowl with cherry tomatoes, balsamic glaze & cashew cheeze drizzle |  Burrito bowl with cashew quest |
Mashed sweet potato topped with black beans, cilantro, sauerkraut & cashew cheeze
Fiesta bowl with cashew queso
Potato Wedges with cashew cheeze drizzle
Cashew Cheeze
Recipe by: The Daily Kale
——- I adjust the cheese based on what I’m making it for. I have 3 different versions I like to make with this base, depending on what I'll be pairing it with. But I do love it as is also. It's great on everything!
Add everything into the food processor & blend until it’s a creamy sauce. Add in more salt, lemon juice and or water for desired taste/consistency. (Add in water little by little & scrape down sides). Keep blending for a few minutes for an extra smooth, creamy sauce texture. Drizzle on pizza. Or use it as a dip for roasted sweet potato fries. Crema on tacos. Pasta sauce. Salad dressing. Stuffed mushrooms. Zucchini boats. Casseroles. I literally use it on everything.
*I do not soak my cashews most of the time. But yes, you can.
ENJOY!
- 1 cup cashews
- 1-2 garlic cloves (I use 2, use 1 if you don’t love garlic )
- 1 tbsp. lemon juice
- Pink salt, to taste
- 1/4 cup water or more
——- I adjust the cheese based on what I’m making it for. I have 3 different versions I like to make with this base, depending on what I'll be pairing it with. But I do love it as is also. It's great on everything!
- *Fiesta* -for the fiesta pizza or burrito bowls- I add in cumin, chipotle powder & a little cilantro.
- *‘Alfredo* -type of cheeze for Italian dishes. I’ll add in paprika, oregano & black pepper. You can have fun with it. Truffle oil would work too!
- *Ranch* - follow the same initial recipe but add 1 tsp. Apple cider vinegar + dill, dried or fresh (preferably fresh).
Add everything into the food processor & blend until it’s a creamy sauce. Add in more salt, lemon juice and or water for desired taste/consistency. (Add in water little by little & scrape down sides). Keep blending for a few minutes for an extra smooth, creamy sauce texture. Drizzle on pizza. Or use it as a dip for roasted sweet potato fries. Crema on tacos. Pasta sauce. Salad dressing. Stuffed mushrooms. Zucchini boats. Casseroles. I literally use it on everything.
*I do not soak my cashews most of the time. But yes, you can.
ENJOY!
