Easy vegan cashew cheese recipe9/13/2023 Usually I’m a red wine drinker, but once warm weather hits, I’m Rosé all the way, baby. The only hard part about this recipe is remembering to soak the cashews beforehand, but after that it’s smooth blended sailing. You’ll need cashews, lemon, garlic, nutritional yeast, your favorite dried herbs, a bit of Himalayan sea salt, black pepper, and filtered water. The dip is crave-able, creamy, cashew goodness with only 8 ingredients that you probably already have in your kitchen. Luckily, we live in a generation with high-quality nut-based cheese options, but they can be both expensive and sometimes a bit hard to find.īecause sometimes you just want some cheese-dip for FREE from the confines of your own home, ya know? Soaked and blended cashews create a creamy base that’s dressed up with lemon, garlic, and lots of nutritional yeast. If you’ve never tried a cashew-based cheese before, it may sound a little funny, but trust me, it’s as addicting as the real deal. It’s the the perfect plant-based companion for picnics, parties, or portable healthy snacking made with only 8 real ingredients. Sometimes, though, nothing beats the creamy, salty, sharp taste of cheese to pair with a glass of wine, you know?Įnter this Easy Raw Cashew Cheese to compliment all of your summer shenanigans! Some of my favorites are trail-mix, raw bars, or hummus and veggies to enjoy with a glass of my favorite. Plant-based options for dining at a vineyard are usually slim to none, so, naturally I roll in with my mini-cooler packed with all the snacks. It’s that time of year again when winery lawns become alive with picnics and puppies and PEOPLE. Yes, this year marks that scorching hot day in July when we said “I DO,” and enjoyed a glass of Rosé afterwards. Perfect for dipping veggies, crackers, and fruit! Serve with a glass of Rosé!ĭid I ever tell you guys that Dan and I got married at a vineyard? If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram.Raw cashew cheese made with cashews, lemon, garlic, and nutritional yeast. The possibilities are endless! More Vegan Cheese Recipes It’s delicious on pizza, pasta, lasagna, salads, and more! Or enjoy as a dip with crackers and sliced veggies. We hope you LOVE this vegan ricotta! It’s: But if you have a small food processor, it may be more possible. Though it may be tempting to try making a smaller batch instead of freezing extra ricotta, we’ve found it doesn’t work well because there isn’t enough volume. We typically keep it in the fridge where it will last up to 1 week, but it can also be frozen for longer-term storage. And voila! You have homemade vegan ricotta made with real food ingredients! It all gets blended up in a food processor (or blender) with water until it turns into a thick yet spreadable paste. Then garlic powder and salt add even more flavor. We’ve previously made versions using almonds, macadamia nuts, and even tofu! But this cashew version is our current favorite.Ĭashews are used as the base to mock the richness of dairy ricotta, while lemon adds tang and nutritional yeast adds a “cheesy” element. There are many ways to make vegan ricotta. It’s believed to have roots dating back to ancient history ( source).īut did you know that ricotta is not technically cheese ( source)?! We were surprised too! It’s actually made from whey, which is a by-product of cheese making.Įither way, we love its taste and versatility, but wanted to make a dairy-free version for those who can’t or choose not to consume dairy products! How to Make Vegan Ricotta Ricotta is a soft, mild “cheese” popular in Italian cuisine and used in dishes such as ravioli, lasagna, tortellini, and crepes. The result is a light, fluffy ricotta that comes together fast in a food processor or blender. It’s also no secret that Italian food and cheese go hand in hand.īut what’s pasta and pizza without cheese? So we remedied this by experimenting with a SUPER quick vegan ricotta cheese made with 5 simple ingredients: quick-soaked cashews, fresh lemon juice, garlic powder, salt, and nutritional yeast. Lately we’ve been on a pizza and pasta kick, and it’s no secret that we also have a thing for dairy-free cheese.
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