Follow these steps for perfect results
unsalted roasted cashews
unsalted roasted
vegetable oil
white sugar
optional
almond milk
tahini
onion powder
salt
optional
garlic powder
ground white pepper
red bell pepper
chopped
lemon juice
garlic
peeled
Place cashews, vegetable oil, and sugar (if using) in a food processor or blender.
Blend until the mixture is smooth and creamy.
Add almond milk, tahini, onion powder, salt (if using), garlic powder, and white pepper to the blender.
Blend all ingredients until they are well combined.
Add chopped red bell pepper, lemon juice, and peeled garlic cloves to the mixture.
Blend until the cashew cheese is creamy and well combined. Serve immediately or chill for later.
Expert advice for the best results
Soak cashews in boiling water for 30 minutes to soften them for an even creamier texture.
Adjust the amount of lemon juice and garlic to your liking.
For a spicier cheese, add a pinch of red pepper flakes.
Store in an airtight container in the refrigerator for up to 5 days.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance.
Serve in a small bowl, garnished with a sprig of fresh herbs or a sprinkle of paprika.
Serve with crackers, vegetables, or bread.
Use as a spread in sandwiches or wraps.
Pairs well with the creamy texture and nutty flavor.
A refreshing complement to the savory flavors.
Discover the story behind this recipe
Vegan alternative to traditional cheese.
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