#cashewcheese

This vegan cashew cheese sauce is smooth and creamy, and it tastes great instead of cheese sauces made with dairy. It's thick and sour, and you can drizzle it over your favorite foods.

Ingredients: 1 cup raw cashews. 1/2 cup nutritional yeast. 1/4 cup lemon juice. 2 cloves garlic, minced. 1 teaspoon onion powder. 1/2 teaspoon turmeric powder. 1/2 teaspoon paprika. 1/2 teaspoon salt. 1 cup vegetable broth. 2 tablespoons olive oil.

Instructions: Soak cashews in hot water for 1 hour, then drain. In a blender, combine soaked cashews, nutritional yeast, lemon juice, minced garlic, onion powder, turmeric powder, paprika, salt, and vegetable broth. Blend until smooth. In a saucepan over medium heat, heat olive oil. Pour the blended mixture into the saucepan. Cook, stirring constantly, until the sauce thickens, about 5-7 minutes. Serve hot over pasta, vegetables, or as a dipping sauce.

Prep Time: 60 minutes

Cook Time: 10 minutes

This vegan dish, Cashew Cheese Toasts with Beluga Lentils, is filling and tastes great. Beluga lentils are high in protein, and creamy cashew cheese on top of crispy whole grain toast makes for a tasty and healthy meal or snack.

Ingredients: 1 cup cashews, soaked overnight. 1/4 cup nutritional yeast. 2 tablespoons lemon juice. 1 clove garlic. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup cooked beluga lentils. 4 slices whole grain bread, toasted. Fresh parsley, for garnish.

Instructions: Soak cashews in water and then put them in a food processor with nutritional yeast, garlic, salt, black pepper, and lemon juice. To make cashew cheese, blend the nuts until they are smooth and creamy. Each piece of toasted bread should have a lot of cashew cheese spread on it. Put cooked beluga lentils on top of the cashew cheese toasts. Add fresh parsley as a garnish. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes

This vegan version of mac and cheese is creamy and full of flavor. Carrots give it a bright color and a rich taste. Cashews, carrots, and nutritional yeast are mixed together to make a creamy cheese sauce that coats gluten-free macaroni pasta in a delicious way.

Ingredients: 2 cups gluten-free macaroni pasta. 2 large carrots, peeled and chopped. 1 cup raw cashews, soaked for 4-6 hours or overnight. 1/2 cup nutritional yeast. 1/4 cup unsweetened almond milk. 2 cloves garlic, minced. 2 tablespoons lemon juice. 1 tablespoon olive oil. 1 teaspoon Dijon mustard. 1/2 teaspoon turmeric powder. Salt and pepper to taste.

Instructions: Cook the gluten-free macaroni pasta according to package instructions. Drain and set aside. In a pot of boiling water, cook the chopped carrots until tender, about 10-15 minutes. Drain and set aside. In a blender, combine the soaked cashews, cooked carrots, nutritional yeast, almond milk, garlic, lemon juice, olive oil, Dijon mustard, turmeric powder, salt, and pepper. Blend until smooth and creamy. In a large saucepan, heat the carrot cheese sauce over medium heat until warmed through. Add the cooked pasta to the saucepan and stir until well coated. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

You can use this creamy vegan cashew cheese instead of cheese to make a tasty spread, dip, or sauce.

Ingredients: 2 cups raw cashews, soaked for 4-6 hours or overnight. 1/2 cup nutritional yeast. 2 tablespoons lemon juice. 1 clove garlic, minced. 1/2 teaspoon onion powder. 1/2 teaspoon salt.

Instructions: Drain and rinse the soaked cashews. Blend all ingredients in a high-speed blender until smooth and creamy. Transfer the mixture to a cheesecloth-lined strainer set over a bowl. Cover and let it sit at room temperature for 24-48 hours, or until it reaches your desired thickness. Remove from the cheesecloth, shape into a cheese wheel if desired, and refrigerate for at least 4 hours before serving.

Prep Time: 10 minutes

Cook Time: 0 minutes

These Portobello Cashew Cheese Burgers are a tasty vegan option for regular burgers. The creamy cashew cheese fills the juicy portobello mushrooms, making a meal that is both filling and tasty.

Ingredients: 4 portobello mushrooms. 1 cup cashews, soaked. 1/4 cup nutritional yeast. 2 cloves garlic. 1 tablespoon lemon juice. 1 tablespoon olive oil. Salt and pepper to taste. 4 burger buns. Toppings of your choice lettuce, tomato, onion, etc..

Instructions: Warm the oven up to 190C 375F. Take the stems off of the portobello mushrooms and use a damp cloth to clean the caps. Soak the cashews and put them in a blender or food processor. Add the nutritional yeast, garlic, lemon juice, olive oil, salt, and pepper. If you need to, add water to get the consistency you want. Blend until smooth and creamy. Add the cashew cheese mix to the inside of each mushroom cap. Put the mushrooms on a baking sheet that has been lined with parchment paper. Bake for 15 to 20 minutes, or until the mushrooms are soft. If you want, you can toast the burger buns in the oven for a few minutes. Put together burgers with portobello mushrooms and any toppings you like. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

This Vegan Parmesan Cheese is a dairy-free alternative to traditional Parmesan, made with wholesome ingredients like cashews and nutritional yeast. It adds a savory, cheesy flavor to your favorite dishes without any animal products.

Ingredients: 1 cup raw cashews. 3 tablespoons nutritional yeast. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon salt.

Instructions: Using a food processor, mix all of the ingredients together. Pulse the ingredients together until the mixture looks like grated Parmesan cheese and is fine and crumbly. Keep in the fridge in a container that won't let air in.

Prep Time: 10 minutes

Cook Time: 0 minutes

This quick and simple vegan cream cheese recipe is perfect for those who want a dairy-free alternative. Made with creamy cashews and flavorful seasonings, it's delicious spread on toast, crackers, or used as a dip for veggies.

Ingredients: 1 cup raw cashews, soaked overnight. 2 tablespoons lemon juice. 2 tablespoons nutritional yeast. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon salt.

Instructions: The cashews should be drained and rinsed. Cashews, lemon juice, nutritional yeast, garlic powder, onion powder, and salt should all be mixed together in a food processor or blender. To make it smooth and creamy, scrape down the sides of the bowl as needed. Move the mixture to a bowl or other container. Put the dish in the fridge for at least an hour with the lid on to let the flavors mix. Use as a dip or spread. Have fun!

Prep Time: 10 minutes

Cook Time: 0 minutes

This trumpet toast with herbed cashew cheese is a vegan take on the classic dish. The creamy cashew cheese mixed with the fragrant thyme is a great thing to put on toast. It's a great snack or appetizer for any event.

Ingredients: 4 slices of trumpet-shaped bread. 1 cup raw cashews, soaked for 4 hours and drained. 2 tablespoons nutritional yeast. 1 tablespoon lemon juice. 1 garlic clove, minced. 1 tablespoon fresh thyme leaves, chopped. Salt and pepper to taste. 1 tablespoon olive oil, for brushing.

Instructions: Soaked cashews, nutritional yeast, lemon juice, minced garlic, thyme leaves, salt, and pepper should all be put into a food processor. Mix until it's creamy and smooth. Warm up a regular or grill pan over medium heat. Use olive oil to cover both sides of each piece of bread. Heat the pan and add the bread slices. Toast them for about two to three minutes on each side, or until they are golden brown. Spread a lot of the cashew cheese with herbs on each toasted slice of bread. If you want, you can add more fresh thyme leaves as a garnish. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 6 minutes