Quick and Easy

Vegan cashew cheese spread

Nici Wickes' cashew cheese recipe creates a wonderful spread to have on hand as a dairy-free alternative. It's gluten-free, vegan-friendly and you’ll be amazed how much it tastes likes cheese!
Cashew cheese
1 cup
15M
1H

Ingredients

Method

1.Soak the nuts for at least 1 hour, but preferably overnight. Drain well and rinse.
2.Place the nuts, half the water, savoury yeast flakes, lemon juice, seasonings and mustard in a food processor, mixing until smooth. Drizzle in more water, as needed, to reach a smooth, spreadable paste. Taste and add more lemon juice or yeast to taste.
3.Use as a spread or try this – stack pan-fried or roasted mushrooms with spoonfuls of cashew cheese, sautéed red peppers and baby spinach leaves. Drizzle in a little olive oil, then serve for a nutritious and delicious meal.
  • Savoury yeast flakes are a good source of vitamin B12. Try it sprinkled on popcorn, pasta and pizza for an extra cheesy flavour!
Note

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