How To Make Vegan Cheese: Cashew Cheese Recipe
When you’re starting a vegan diet or you discover a dairy allergy, giving up cheese can feel like the hardest part, right? Not anymore! When soaked and ground, cashews can be whipped into almost-like-the-real-thing “cheese,” enhanced with ingredients like nutritional yeast, vinegar, garlic, and salt. When it’s shaped, chilled, and rolled in sweet or savory toppings, every bite is reminiscent of your favorite tangy soft cheese.
CASHEW CHEESE LOGS 3 WAYS
Yield: 4 to 6 servings
Active Time: 10 minutes
Total Time: 12 hours and 10 minutes
INGREDIENTS
For the cheese
2 cups Thrive Market Organic Raw Cashews
Filtered water, plus additional ½ cup for cheese
½ cup nutritional yeast
4 garlic cloves
2 tablespoons Thrive Market Organic Apple Cider Vinegar
Zest of 1 lemon
Juice of 1 lemon juice
2 teaspoons sea salt
1 teaspoon Thrive Market Organic Ground Pepper
For the toppings
A little sweet
¼ cup Thrive Market Organic Dried Cranberries
¼ cup dried cherries
A little seedy
1 tablespoon Thrive Market Organic Chia Seeds
2 tablespoons Thrive Market Organic Pumpkin Seeds, coarsely chopped
2 tablespoons Thrive Market Organic Sunflower Seeds, coarsely chopped
A little nutty
¼ cup Thrive Market Organic Walnut Halves and Pieces, toasted and chopped
¼ cup Thrive Market Organic Pecan Halves, toasted and chopped
INSTRUCTIONS
Make the cheese
Place cashews in a bowl and cover with water; let soak at least 8 hours or overnight. Drain and rinse nuts, then add to a food processor. Pulse until nuts are crumbly and start to get creamy. Add all remaining cheese ingredients, and blend until fully combined and creamy.
Arrange 3 rectangular pieces of plastic on the counter. Equally split cashew cheese onto the center of each piece. Roll up the cheese into a log, wrapping the sides tightly. Freeze for 1 hour or until firm.
Make the toppings
Place dried cranberries and cherries on one plate; chia seeds, pumpkin seeds and sunflower seeds on the second plate; and walnuts and pecans on the third plate. Roll each log into one of the three plate toppings, pressing toppings onto logs as needed. Serve with bread or crackers.
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MY FAVORITE VEGAN CHEESE RECIPE (dairy, nut and soy free!)
????Instagram & TikTok: @bakeshithappen
This recipe is dairy, nut and soy free and can be used in a variety of recipes. I consider this to be more of a nacho style cheese, rather than a specific type such as cheddar, mozzarella, parmesan, etc. Yields about 2 cups.
MY POPULAR RECIPE VIDEOS:
???? TWO vegan mac and cheese recipes:
???? vegan butternut squash gnocchi:
???? super easy dumpling soup:
???? full recipe playlist:
This recipe was inspired by Veggie on a Penny:
Music: Send Me by JBlanked:
EASY VEGAN CHEESE SAUCE | 5-Minute Nut-Free Recipe
#vegancheese #cheesesauce #nachocheese #foodtoliverecipe
The perfect vegan cheese recipe to enjoy with anything you like! Сreamy cheesy nut-free deliciousness! Just 8 simple ingredients required. Ready in 5 minutes!
Prep Time: 1 min | Cook Time: 4 min | Total Time: 5 min | Servings: 1.5 cups
Calories: 128 | Total Fat: 9.7g | Fiber: 2g | Sugar: 2.1g | Protein: 3.7g
INGREDIENTS:
• 1 cup plant-based milk
• 3 tbsp nutritional yeast flakes (
• 2 tbsp arrowroot powder (
• 1/2 tsp onion powder (
• 1/4 tsp garlic powder (
• 1/4 tsp smoked paprika
• 1/4 tsp turmeric powder (
• 1/2 tsp salt (
INSTRUCTIONS:
• Whisk all ingredients together in a medium-sized pot.
• Once everything is combined, turn on the heat, bring the cheese sauce to a simmer while stirring constantly.
• Let simmer for about 2 minutes until the sauce is stretchy.
• Enjoy immediately! You can use this cheese sauce everywhere: nachos, crackers, pizza, mac and cheese, baked potatoes, quesadillas, fries and more.
NOTE:
• Store the sauce in the fridge for up to 4 days. It will change the texture and thicken once chilled. To thin it out again, simply reheat in a saucepan and whisk in 1-2 tbsp milk if needed.
This recipe adapted from Ela Vegan
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How to Make Cashew Cheese by Chef Dangoor - TigerChef
Renowned video blogger for tigerchef.com/ and chef extraordinaire Danny Dangoor teaches how to make cheese from cashews. This is a fantastic recipe for a vegan smokey flavored cheese that will make your menu stand out! For restaurant equipment and supplies, turn to tigerchef.com/
Raw Vegan Almond Cheese [Chef Tina Jo's Recipes]
Become a Wellness Warrior!
In this video I share my recipe for almond cheese. Here's a simple, yet delicious recipe for almond cheese. Once you master this, the sky's the limit! There are so many wonderful ways you can incorporate herbs, spices and other nuts, seeds and even coconut into this basic recipe. Different nuts and seeds produce different flavors and textures. Pressing or dehydrating can also produce different textures. Remember, this is a living food and good for you, but it is rich, so be careful of the fat content.
Curious About the Raw Vegan Lifestyle?
Come on... you wouldn't be here if you weren't! Here is your chance to find out what it's all about and it won't cost you a thing!
I challenge you to download my Real Life Raw: 3 Day Challenge and try it!!! My book and personal emails will help you every step of the way and it's only 3 Days!!
You've got nothing to lose and everything to gain so let's start satisfying that curiosity right now!!
NUT-FREE VEGAN CHEESE SAUCE | 1 sauce, 3 recipes
A creamy vegan cheese sauce that is nut-free, soy-free, oil-free, and Paleo! Plus, three delicious recipes to make with this Nut-Free Vegan Cheese Sauce!
NUT-FREE VEGAN CHEESE SAUCE: (other recipes are below)
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*MY KITCHEN ESSENTIALS*
Frying Pan:
Food Processor:
Le Creuset Dutch Oven:
Instant Pot 6 quart:
Japanese Knife:
Vitamix:
Large Cutting Board:
Saucepan:
Immersion Blender:
Meal Prep Containers:
All Other Kitchen Equipment:
Film & Photography Equipment:
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MY COOKBOOK: The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes!
ORDER ON AMAZON:
MORE COOKBOOK INFO:
*90+ delicious vegan recipes made in the Instant Pot*
*With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
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Key Moments
0:00 Introduction
0:40 How to make vegan cheese sauce
2:36 How to make buffalo Jackfruit Grilled Cheese
4:55 How to make Creamy Cheesy Pasta
5:44 Tex-Mex Tempeh Quesadillas
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NUT-FREE CHEESE SAUCE
*Note: 1 batch of this Nut-Free Vegan Cheese Sauce makes enough for all of these recipes (4 grilled cheese sandwiches, 12-16 ounces of pasta, and 4 large quesadillas).
RECIPE #1 BUFFALO JACKFRUIT GRILLED CHEESE:
RECIPE #2: CREAMY CHEESY PASTA
1. Bring a large pot of salted water to a boil. Cook the pasta of your choice until al dente. Drain the water and add as much vegan cheese sauce to the pasta, toss to combine, and heat through.
RECIPE #3: TEX-MEX TEMPEH QUESADILLAS
*1 TBSP oil
1 8-ounce block tempeh
1 small onion, thinly sliced
4 cloves garlic, minced
1 jalapeno pepper, diced (remove seeds if sensitive to spicy food)
14-16 ounces mushrooms, sliced
2 tsps chili powder
1 tsp ground cumin
½ tsp dried oregano
½ tsp paprika
½ tsp kosher salt + more to taste
3 TBSP tomato paste
1 TBSP lime juice
2-3 tbsp water, as needed
1 - 1½ cups Nut-Free Vegan Cheese Sauce
8 extra large tortillas
1. Grate the tempeh using a box grater.
2. Heat a large deep skillet over medium heat with the oil. Once hot, add the onions and cook for 3-4 minutes until starting to soften. Add the garlic and jalapeno and cook for 1-2 minutes, until fragrant.
3. Add the grated tempeh, mushrooms, and the Tex-Mex spices (chili powder, cumin, oregano, paprika), and cook for 4-6 minutes, stirring often. Add the salt during the last minute of cooking. Add a bit of water as needed, to prevent burning or sticking.
4. Stir in the tomato paste and lime juice and stir to combine well. Cook for another 3-5 minutes. If the mixture starts to dry out, add 2-3 TBSP water as needed.
5. Remove the filling from the skillet and set aside in a bowl. Wipe down the skillet and return it to medium heat.
6. Spread one tortilla with several tablespoons of the Nut-Free Vegan Cheese Sauce. Spoon 1/4 of the tempeh-mushroom filling on top. Drizzle a few more spoons of the cheese sauce on top of that. Top with a second tortilla.
7. Add the quesadilla to the large skillet over medium heat. Place a smaller skillet on top of the quesadilla so that it presses down on the quesadilla. Cook the quesadilla for 3 minutes, then flip and cook another 1-2 minutes, or until both sides are crispy and nicely browned. Repeat with the remaining sauce, filling, and tortillas.
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