Sun-Dried Tomatoes Cashew Cheese – Sharon Palmer, The Plant Powered Dietitian

Yum…a velvety, savory vegan cheese flavored with earthy sun-dried tomatoes. Yes, you’ll make a easy, simple vegan cushy cheese with uncooked cashews as the bottom. This scrumptious recipe for Sun-Dried Tomatoes Cashew Cheese is so flexible—use it for dips, sandwiches, spreads, tacos, grain bowls, salads, vegan meatballs, and past. In reality, you’ll attempt to switch the shredded vegan (or dairy-based) cheese in lots of recipes, comparable to macaroni and cheese or lasagna, for this Sun-Dried Tomatoes Cashew Cheese. I like that this vegan cashew cheese best requires 7 elements, which can be simple to stay readily available. Making your personal cashew cheese approach you’ll skip the extremely processed vegan cheeses in supermarkets and make your personal with entire plant-based elements. With no added oils, sugar, or salt (it is not obligatory), this gluten-free vegan cheese recipe is excellent for entire meals plant-based cooking and consuming.

Sun-Dried Tomatoes Cashew Cheese Sun-Dried Tomatoes Cashew Cheese

How To Make Cashew Cheese

Just soak the cashews in water in a single day to melt them, then drain the cashews and whiz up in a blender with sun-dried tomatoes, smoked paprika, dietary yeast, garlic, lemon juice, and plant-based milk till the combination is easy and velvety. . You can take a shortcut through the use of boiling water to soak the cashews for approximately quarter-hour in case you are pressed for time. That’s it! Serve this dip with entire wheat toast, baked tortilla chips, veggies, grain bowls, or lasagna.

Try this recipe as an accompaniment to recipes, comparable to this Shawarma Bulgur Salad with Black Chickpeas,
Sun-Dried Tomatoes Cashew Cheese


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Make the most efficient vegan cheese with this wholesome recipe for Sun-Dried Tomato Cashew Cheese, which requires only some easy elements.

  1. Place uncooked cashews in a container, quilt with water, quilt with a lid, and soak in a single day within the fridge. (Alternatively, use boiling water and soak for quarter-hour at room temperature).
  2. To set up Drain water.
  3. Place soaked cashews within the container of a mini blendertogether with sun-dried tomatoes, smoked paprika, dietary yeast, garlic, lemon juice, and plant-based milk.
  4. Process till easy and creamy (about 3 mins). May wish to prevent and scrape down facets right through the mixing procedure. May upload further plant-based milk, 1 tablespoon at a time, to succeed in desired texture (must be thick however spreadable).
  5. Makes about 1 cup of cashew cheese; about 8 (2-tablespoon) servings.

  • Prep Time: 10 mins
  • Category: Dip
  • Cuisine: American

Keywords: cashew cheese, solar dried tomatoes, how one can make cashew cheese, vegan cashew cheese

Try this recipe for Sun-Dried Tomato Cashew Cheese with the next recipes:

Shawarma Bulgur Salad with Black Chickpeas
Mushroom Lentil Vegan Meatballs
Swiss Chard Pecan Vegan Lasagna
Rosemary Whole Grain Seed Crackers
Herb Grilled Vegetables
Vegan BLTA Sandwich

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