Hungry Haley

it's more than food

Cashew Cheeze Spread (Vegan, GF)

Dip, Appetizer, GF, Paleo, Vegan, SpreadHaley HansenComment

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

  1. Toss everything in a powerful blender and process until as smooth as your patience permits. 
  2. Store leftovers in an airtight container in the fridge for up to one week. 
  3. Enjoy!