This is the best tasting “cheese” recipe I’ve found so far. It’s good for drizzling over pasta for a light mac-and-cheeese, over french onion soup, and for dipping. See the notes for how to customize it for different dishes.
- 1/4 cup raw cashews softened (see instructions)
- 1 1/4 cup unsweetened plant-based milk , hot (be careful not to burn the milk)
- 2 tablespoons tapioca flour/starch
- 1 tablespoon nutritional yeast
- 2 teaspoons lemon juice
- 1/2 teaspoon garlic powder
- 3/4 teaspoon sea salt
- 1/4 teaspoon dry mustard
- 1/8 teaspoon white pepper
- 1/8 teaspoon cayenne pepper
- Pinch teaspoon nutmeg
- Soften cashews by either placing cashews in boiling water in a small pot, remove from heat, cover for 20 minutes OR soak in water for 2 hours
- Drain cashews and discard water.
- Place all ingredients into a blender.
- Blend on high until smooth.
- Now pour mixture into a small pot and place over medium heat.
- Stir often, so it doesn’t stick or burn. Scrape the sides and bottom as needed.
- When the cheese is cooking, add the spices (mustard, white pepper, cayenne, nutmeg)
- The cheese will start to thicken up and get slightly stretchy. This whole process should take about 3-5 minutes. Remove from heat.
- Drizzle over pasta and top with toasted bread crumbs
- Adapted the base cheese recipe from Vegan Hugs
- Leftover cheese can be stored in the fridge for 3-5 days. Just reheat to make it soft and stretchy again. You can add a splash of milk if it’s too thick.