So I have these 2 things I love that I make. Cause they make anything I eat, taste better.Cashew Cheeze and Hemp Seed Pesto(which will be in the next blog). But Seriously.
So much so. Some people have an issue with nuts, I don't. They wanna talk about calorie count, etc. Come on! Give it up! I eat super healthy. And adding some cashew cheeze to my steamed broccoli, kale, kelp noodles and/or spaghetti squash, I think just might be ok! ;)
Being a vegan, this -hands down is the best replacement for cheese, for me. The best. I have made my own version, and always do it a little differently each time, depending on what I'll be using it for. So, wanna know all that you can do with cashew cheeze? Here you go.
This is what it looks like alone....
this is what it looks like with friends...
So how does this work you may ask? Well depending on how much water you add to the recipe when you make it, is how you get whatever texture and consistency that you prefer. For tacos and pizza, I prefer to have a thicker type of 'cheeze' similar to goat or ricotta. And for the sauces for pasta I add lots more water to make it more like a sauce. I also drizzle it over steamed veggies for dinner sometimes as well.
So here is the infamous cashew cheeze. enjoy.
-First off : food processor!
1 cup cashews
1 tsp salt
1-2 tbsp lemon juice (more if you'd like)
2 garlic cloves (more if you love garlic, like me! ;)
Optional: (Not optional for me, however ;P )
1 tsp cumin
1 tsp chipotle powder
1 tsp cayenne pepper
- If I am making this for tacos I add chili powder.
-and oregano and fresh basil if making an italian dish
-Process all of it in the food processor (until all is blended well.)
-Now add your water, start with a 1/4 cup, then blend well. See if you like
that consistency, if not add a little water at a time to get to your desired texture!
I use just about 1/2 -3/4 cup. I like it to be creamy.
It keeps in the fridge in a sealed container for about 5 days. (Use a mason jar for it to stay the freshest!)