Homemade Cashew Cheese Recipe By Tasty Recipes

CASHEW CHEESE

Steps:

• Place cashews in a small bowl. Add enough warm water to cover completely. Soak cashews for 1-2 hours; drain and discard water. Add cashews and remaining ingredients to food processor. Cover and process until smooth, 1-2 minutes, scraping down sides occasionally. Transfer to serving dish. Cover and refrigerate for at least 1 hour before serving.

BEST EVER CASHEW CHEESE SAUCE

Steps:

• Rinse cashews in cold water; drain. Place in a large bowl; add enough water to cover by 3 in. Cover and let stand overnight., In a large skillet, heat oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic, salt and pepper; cook 1 minute longer. Add 1-1/2 cups broth; bring to a boil. Reduce heat to a simmer., Drain and rinse cashews, discarding liquid. Add cashews to skillet; heat through. Transfer mixture to a blender. Add nutritional yeast; cover and process until pureed, adding enough remaining broth to achieve desired consistency. If desired, sprinkle with paprika.

VEGAN MAC 'N' CHEESE RECIPE BY TASTY

Steps:

• Peel and cube the potatoes. Peel and chop the carrot. Peel and quarter the onion.
• Add the vegetables to a large pot or Dutch oven of boiling salted water. Cover and simmer for 10 minutes, until the potatoes are fork-tender. Remove the boiled vegetables and save about 1 ½ cups of the cooking water.
• Add the cashews, boiled vegetables, garlic powder, onion powder, salt, reserved cooking water, and nutritional yeast to a blender. Blend until smooth.
• Pour the sauce over the macaroni and stir to coat.
• Sprinkle with paprika and serve immediately.
• Enjoy!

HOMEMADE CASHEW "CHEESE" RECIPE BY TASTY

Steps:

• In a blender, combine the cashews, salt, onion powder, garlic powder, nutritional yeast, lemon juice, and 1 cup (240 ml) of water. Blend for 1 minute, until very smooth.
• In a small pot, bring the remaining water to a boil over medium heat.
• Slowly add the agar-agar flakes while whisking continuously. Continue to whisk the mixture until thick, about 2 minutes.
• Allow the mixture to cool until the steam evaporates, then add to the blender with the other ingredients.
• Blend for 1 minute, until smooth.
• Pour the mixture into a medium bowl and refrigerate for at least 1 hour, or until thickened.
• When ready to serve, invert the cashew cheese onto a plate. Slice or mash into cashew cheese spread and serve.
• Enjoy!

VANILLA CASHEW MILK RECIPE BY TASTY

Steps:

• Add the cashews to a medium bowl with enough water to cover by 1 inch (2 ½ cm). Soak for 3-4 hours. Drain the cashews and discard the soaking water.
• Add the soaked cashews and filtered water to a high-powered blender. Blend, starting on low speed and gradually increasing the speed to high, for 1-2 minutes, until smooth and creamy.
• Add the dates, vanilla, and salt. Blend on low speed to combine.
• Transfer the cashew milk to an airtight container and chill before serving. The cashew milk will keep in the refrigerator for up to 6 days. If the milk separates, shake well before using.
• Enjoy!