This easy cashew "cheese" is something I like to have on hand all week. It's a perfect vegan substitute to dairy cheeses in Italian dishes ( see my Lasagna Recipe!) or add as a non-dairy creamy topping to Buddha Bowls, Avocado Toast, Tacos, Wraps or anything that needs moisture and flavor.
**Option** Leave out the tofu for a more creamy "cheese". Use Tofu for a more traditional "ricotta" texture.
INGREDIENTS:
1.5 Cups Raw Cashews ( soaked for 4hr to overnight or microwave cashews & water for 2 mins until hot)
5-7 oz Extra Firm Tofu (use for "ricotta" leave out for general "cheese"
1/2 Lemon Juiced
2 Tablespoon Nutritional Yeast
2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
1/4 Teaspoon Sea Salt
1/4 Teaspoon Pepper
2 Tablespoons Unsweetened Almond Milk
PREPARE:
Blend ALL ingredients in a blender until smooth.
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