Tangy Cashew “Cheese”

The Physicians Committee
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Tangy Cashew “Cheese”

Makes 2 1/2 cups

This cheese makes a beautiful spread, but can also be layered in baked pasta dishes, or paired with baked potatoes.

2 1/2 cups soaked raw cashews
1 tablespoon chickpea miso or other mild miso
2 tablespoons freshly squeezed lemon juice
1 tablespoon apple cider vinegar or rice vinegar
1/2 teaspoon sea salt
1/2 teaspoon vegan probiotic powder (roughly from 2 capsules; optional)
4 to 7 tablespoons water (as needed)
 

In a food processor or high-speed blender, blend the cashews, miso, lemon juice, vinegar, salt, probiotic powder (if using), and 4 tablespoons water until smooth and creamy. Stop to scrape down the side of the processor/blender as needed, adding additional water to thin as desired.

If using the probiotic powder, place the cheese in a bowl and cover with plastic wrap. Let sit at room temperature for about 24 hours to allow the flavor to develop. (If not using the probiotic, simply transfer the blended mixture to the fridge until serving.) Serve, or refrigerate or freeze in portions. Keeps in fridge for up to one week.

Leftovers Note: If you have leftovers, they freeze well. Store portions in small airtight containers and freeze, then thaw at room temperature for several hours before serving.

Per 3-tablespoon serving: 137 calories, 5 g protein, 8 g carbohydrate, 2 g sugar, 11 g total fat, 65% calories from fat, 1 g fiber, 139 mg sodium

Source: The Cheese Trap, by Neal Barnard, M.D., F.A.C.C., with recipes by Dreena Burton