Mix all ingredients in the blender for a few minutes, until you have a thick, creamy paste.dried thyme, oregano, or chili flakes (optional).water, just enough to ensure a firm, creamy mixture in the blender.a pinch of ground sea salt (or himalayan salt).1 tablespoon soy sauce (or tamari, for the gluten-free version).Drain the cashews and place in a high-powered blender with the lemon juice, coconut oil, salt, white pepper and ½ cup cashew milk. Cover with plastic and soak 8 hours or up to overnight. Place the cashews in a bowl and cover with 4 cups water. 1 cup unroasted cashews, soaked overnight Special equipment: a high-powered blender, cheesecloth.Add red bell pepper, lemon juice, and garlic and blend until creamy. Add almond milk, tahini, onion powder, salt, garlic powder, and white pepper blend until well mixed. Nutritional yeast also boasts a chockful of selenium and potassium, and is considered a complete protein, providing all 9 essential amino acids. Blend cashews, oil, and sugar together in a food processor or blender until smooth. Moreover, cashews have been proven to reduce the possibility of formation of gallstones by 25%.Īnd as for the gloriously good-for-you nutritional yeast, the secret “cheesy” ingredient, in many vegan cheese recipes, you can tell how rich in B-complex vitamins it is from its deep yellow color. Cashews are also rich in heart-healthy oleic acid and magnesium, which helps lower blood pressure, contributes to bone health, and relaxes nerves and muscles. What’s so special about cashews besides their creamy texture is their immense health benefits? For one thing, they have a high content of proanthocyanidins, which are a class of flavonols that deter tumor cells from growing–and the cashew seed has been especially helpful in preventing many cancers, specifically colon cancer.
“Cashew” is actually the name of an apple that yields those crescent shaped large seeds we tend to mistakenly dub as nuts! The main source? Cashews, of course, along with the numerous benefits of nutritional yeast.Ī quick word on cashews: First of all, a common misconception about cashews is their classification as nuts–which they are not. Non-vegans who have tried it have also enjoyed it as a palatable addition to the cheeseboard.Īnd to the orthorexic’s delight, this cashew cheese comes brimming with nutritional value. It pairs well with crackers, dried fruits, salads, and walnuts. There have been numerous attempts at making vegan cheese, and while many have gotten blasted for venturing off in this territory, I daresay this wannabe is a happy winner.Īlthough it’s dairy-free, it takes after the cheddar-y sharpness and chewy texture of its milky muse. Without cheese, wine may not really be your cup of tea (pardon the pun), but before finding yourself in the rut of a pining, craving vegan, it might be worth dishing out some other options–as an homage to fromage, of course.īut this is no culinary doppelganger.
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