Don't even get me started on the debate about whether or not I can call this "cheese" or "cheeze" or "vegan cheese" or whatever. NOPE.
Believe me, I debated internally enough over whether or not this was up to cheesy-par earn the vegan cheese title. As you can see, it's no aged goat cheese or Parmesan. It's nothing fancy. I didn't use a cheese cloth to make it into a block. Hence, "spread" in the title.
Let my first attempt at vegan cheese be!
Because it is actually pretty tasty. The power of nutritional yeast and garlic, eh? Works wonders.
Makes about 1/2-3/4 cup
1 cup cashews, soaked at least 4 hours (w/ 2 tbsp. water saved)
3 tbsp. nutritional yeast
juice from 1/2 lemon
1 tsp. garlic powder
1/2 tsp. paprika
Sea salt, to taste
- Toss everything in a powerful blender and process until as smooth as your patience permits.
- Store leftovers in an airtight container in the fridge for up to one week.