When you grow up in Switzerland, you are quite familiar with cheese. Every school kid can name a few kinds of cheese. No biggie. Cheese is omnipresent in Switzerland. So you get my astonishment when I first read about cashew "cheese". Cheese made from cashews? Okay... Weird thought for a Swiss gal. Nevertheless, it looked delicious!. Well, I was curios and made my own "cheese". I swear it does taste like cheese! I was really surprised but the cashew cheese was delicious on spelt crackers, mixed with some pasta and roasted vegetables or as a dip with raw vegetable! Furthermore, I used it to thicken a broccoli soup. Delicious!
Here's what you need (recipe adapted from here)
- 1 cup cashews (soaked overnight or at least for 5 hours)
- 1 tbsp nutritional yeast
- 1 tsp lemon juice
- 1/2 to 1 tsp salt
- 1/2 tsp onion powder
- 1 tbsp olive oil
- some fresh pepper
Drain and wash the cashews. Put all your ingredients into your blender and mix until the mixture is smooth. It keeps well in the fridge for at least one week.