This instant cashew cheese is my go to vegan cheese replacement. I literally use it on everything – pizza, pasta, toasties, potatoes, risotto, veggies. It’s such a delicious recipe, and it’s ready in less than 1 minute!
This recipe isn’t overly unique – most vegan bloggers will have a vegan cheese replacement recipe. I just had to share my instant cashew cheese recipe with you, though, because it’s so quick and easy. And it tastes so good!
To Make Instant Cashew Cheese:
This recipe works best in a high powered blender. Simply place all of the ingredients in, and blend on high until smooth.
If you don’t have a high powered blender, don’t despair, there is still a way! The instant cashew cheese just won’t be quite so instant. You can boil the cashews for approximately 5 minutes in boiling water. This softens them up, so that they make a smooth sauce.
You can increase the water if you’d like a thinner cheese sauce. I tend to put about 1 cup of water if I’m making a cheese sauce for pasta. I find I can’t put any less water in my blender, because otherwise it won’t actually blend.
Just a hint, the sauce heats up quite a lot while it’s being blended, so if you’re after a cold dip or spread, then start with ice cold water, which will help keep the temperature down.
Unfortunately, this recipe can’t easily be made nut free. I am, however, working on a nut free recipe, so stay tuned!
This recipe will keep for about 4 – 5 days in the fridge, so feel free to double the recipe so you have some on hand!
Instant Cashew Cheese
- 1 cup Raw Cashews
- 1/2 cup Water
- 1 TBS Nutritional Yeast add extra for a more cheesey taste
- 1/2 tspn Garlic Powder
- 1 TBS Lemon Juice
- 1/2 tspn Salt
- Add all ingredients to blender. Blend for approximately 60 seconds, or until smooth.
- The Instant Cashew Cheese can be stored in a sealed container in the fridge for 4 – 5 days.