Cashew Nut Cheese Food

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HARD SLICEABLE CASHEW CHEESE



Hard Sliceable Cashew Cheese image

Vegan cashew cheese that is sliceable and perfect for a vegan cheese board! It's delicious on crackers and you can slice it into perfect slices and you can mash it up on a cracker if you like. Full flavored, authentic looking and quick and easy to make too!

Provided by Alison Andrews

Categories     Appetizer     Gluten-Free     Side

Time 20m

Number Of Ingredients 14

1 cup Raw Cashews ((150g))
1/3 cup Water ((80ml))
5 Tbsp Lemon Juice (Freshly Squeezed)
2 Tbsp Coconut Oil
1/4 cup Tahini ((60g))
1/2 Medium Carrot ((~30g) peeled and sliced)
2 1/2 tsp Salt
1/4 tsp Paprika
1/8 tsp Cayenne Pepper
1 Tbsp Dijon Mustard
1/4 cup Nutritional Yeast
1 tsp Garlic Powder (or flakes)
1 cup Water ((240ml))
1 Tbsp Agar Agar Powder (must be powder and not flakes*)

Steps:

  • Add the cashews, 1/3 cup water, lemon juice, coconut oil, tahini, carrot, salt, paprika, cayenne, dijon mustard, nutritional yeast and garlic powder to the blender and blend until very smooth. Leave the mix in the blender and set aside.
  • Add 1 cup of water and the agar agar powder to a saucepan and heat, stirring regularly until boiling. Boil it for 1 minute (time it), stirring regularly and after 1 minute remove it from the heat and pour it into the blender on top of the cheese mix.
  • Blend until smooth.
  • Moving quickly, as it will start setting up very fast, pour the mix out into a round dish sprayed with non-stick spray.
  • Refrigerate until set. To remove from the bowl, turn upside down onto a plate.

Nutrition Facts : ServingSize 4 Slices, Calories 71 kcal, Sugar 1 g, Sodium 303 mg, Fat 6 g, SaturatedFat 2 g, Carbohydrate 4 g, Fiber 1 g, Protein 2 g, UnsaturatedFat 3 g

VEGAN CASHEW CHEESE



Vegan Cashew Cheese image

Makes 1 cup (210 g)

Provided by Molly Patrick of Clean Food Dirty Girl

Number Of Ingredients 6

1 cup raw cashews, soaked in water at least 1 hour ((130 g))
2 teaspoons lemon juice ((10 ml))
½ teaspoon salt ((3 g))
1 pinch black pepper ((2 turns, or to taste))
¼ cup water ((60 ml))
homemade crackers for serving (optional) ((see Notes for recipe))

Steps:

  • Soak, drain, and rinse cashews.
  • Place in a food processor, along with lemon juice, salt and black pepper.
  • Pulse for about 1 minute to combine ingredients.
  • Add water and process until completely smooth, about 2-4 minutes. Turn off the food processor and scrape the mixture from the sides a couple of times while processing.
  • Is it seriously that simple? Yes lovers, it is.

GO-TO CASHEW CHEESE RECIPE



Go-to Cashew Cheese Recipe image

Provided by Gena Hamshaw

Categories     dip     sauce     spread

Time 2h10m

Number Of Ingredients 7

1 cup raw cashews, soaked for at least two hours (or up to overnight) and drained ((140g))
2 tablespoons nutritional yeast ((10g))
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon garlic powder ((adjust to taste))
1/2 teaspoon fine salt ((adjust to taste))
1/4 teaspoon freshly ground black pepper
1/4 cup water ((more as needed))

Steps:

  • Place the cashews, nutritional yeast, lemon juice, garlic powder, salt, and pepper in a food processor. Pulse repeatedly to break the cashews down, until they form a coarse, wet meal. Scrape the sides of the food processor down with a spatula.
  • Turn the motor of the processor on. With the motor running, drizzle in the water and let the cashews process for about 10 seconds. Stop and scrape the machine down again. Continue processing for a full 1-2 minutes, or until the cashew cheese is smooth and thick, adding a tablespoon of extra water if needed. The consistency should be a little bit like hummus (see photos of finished cashew cheese as a cue).
  • Taste the cashew cheese and add lemon, salt, and pepper to taste. If you like, pulse in fresh herbs or other flavorings. Serve. Cashew cheese will keep for up to 6 days in an airtight container in the fridge.

BEST EVER CASHEW CHEESE SAUCE



Best Ever Cashew Cheese Sauce image

This is a versatile cashew cheese sauce that's totally plant-based. I use it as a pasta sauce, as a pizza topping, over roasted veggies, on tacos and for grilled cheese. It doesn't reheat well, so I don't suggest making a double batch to use throughout the week. -Max Gregor, Santa Fe, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 cups.

Number Of Ingredients 9

2 cups organic raw cashews
1 tablespoon olive oil
1/2 medium onion, chopped
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups vegetable broth, divided
1 tablespoon nutritional yeast
Paprika, optional

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.

Nutrition Facts : Calories 245 calories, Fat 18g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 329mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

VEGAN CASHEW CHEESE



Vegan Cashew Cheese image

This tangy and versatile vegan nut cheese is perfect to use on a sandwich, panini or bagel. To make an excellent sauce for whole wheat pasta, thin the cashew nut cheese out with more almond milk until it reaches a pourable consistency, then toss with hot pasta. Watch our how-to video.

Time 5m

Yield Makes about 1 1/4 cups

Number Of Ingredients 8

1 cup cashew butter
1/4 cup unsweetened plain almondmilk
2 tablespoons tahini
2 tablespoons nutritional yeast
1/2 teaspoon onion powder
1/2 teaspoon fine sea salt
1/4 teaspoon garlic powder
1/4 teaspoon white pepper

Steps:

  • Place all ingredients in a food processor and blend until smooth and combined.
  • Alternately, mix them in a large bowl using the back of a wooden spoon to mash them together. Store in an airtight container in the refrigerator for up to 1 week.

Nutrition Facts : Calories 180 calories, Fat 14 grams, SaturatedFat 2.5 grams, Cholesterol 0 milligrams, Sodium 125 milligrams, Carbohydrate 9 grams, Protein 6 grams

VEGAN CASHEW CHEESE



Vegan Cashew Cheese image

A wheel of cheese is always elegant alongside crackers, and our vegan version is no exception. The recipe makes two, so you can bring one to a party and keep the other to yourself for snacking.

Provided by Food Network Kitchen

Categories     appetizer

Time 16h20m

Yield Two 9-ounce rounds cheese

Number Of Ingredients 8

2 cups raw peeled cashews
1/4 cup lemon juice
1/4 cup organic refined coconut oil
2 teaspoons kosher salt
1/2 teaspoon ground white pepper
3/4 cup cashew milk
1/4 cup finely chopped fresh parsley
Crackers, for serving

Steps:

  • Place the cashews in a bowl and cover with 4 cups water. Cover with plastic and soak 8 hours or up to overnight.
  • Drain the cashews and place in a high-powered blender with the lemon juice, coconut oil, salt, white pepper and 1/2 cup cashew milk. Blend the mixture, stirring as necessary. Add the remaining 1/4 cup cashew milk and blend until smooth. Stir in the parsley.
  • Fold the cheesecloth in half and line 2 small bowls with a piece of doubled cheesecloth, leaving enough overhang to cover the cashew mixture.
  • Divide the cashew mixture between the two bowls and cover completely with the cheesecloth. Wrap in plastic and refrigerate 8 hours or up to overnight. Serve cold.

CASHEW CHEESE



Cashew Cheese image

Spread this vegan cashew cheese on crackers, layer it on a toasted bagel or serve it with fresh vegetables. It also makes a delicious, out-of-the-ordinary sandwich spread! -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 3/4 cup

Number Of Ingredients 6

1 cup raw cashews
1/3 cup water
2 tablespoons nutritional yeast
2 teaspoons lemon juice
1/2 teaspoon salt
1/8 teaspoon garlic powder

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.

Nutrition Facts : Calories 56 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 101mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

CREAMY CASHEW SAUCE



Creamy Cashew Sauce image

Vegan Creamy Cashew Sauce made with Roasted Cashews.

Provided by pasta-based

Categories     Sauce

Time 10m

Number Of Ingredients 8

1 cup raw cashews roasted
1 clove fresh garlic
4 tablespoons nutritional yeast
1 teaspoon turmeric
2 teaspoons salt-free seasoning blend
1/4 teaspoon black pepper
1 teaspoon salt
1 cup filtered water

Steps:

  • Measure out raw cashews on a baking sheet and roast in your toaster oven at 400F for 3 minutes, or until fragrant and roasted
  • Add all ingredients to a food processor or high speed blender. Blend until smooth (about 2 minutes).

Nutrition Facts : ServingSize 4 tablespoons, Calories 156 kcal, Carbohydrate 11 g, Protein 6 g, Fat 10 g, SaturatedFat 2 g, Sodium 393 mg, Fiber 2 g, Sugar 1 g

VEGAN CREAM CHEESE



Vegan cream cheese image

Nothing beats a herby cream cheese. Have this dairy-free spread on toast or stir it into a pasta dish, our vegan version is easy to make and there's no cooking involved

Provided by Jessica Gooch

Time 15m

Yield Makes 400g

Number Of Ingredients 4

250g cashews
2 tbsp nutritional yeast
juice 1 lemon
a few chives , chopped (optional)

Steps:

  • Place the cashews in a large bowl and cover with water. Cover the bowl with wrap and leave to soak overnight or for at least 4 hrs.
  • Drain and rinse the cashews then add them to a food processor with the nutritional yeast, lemon juice, 1/2 tsp salt and 1 tbsp water. Whizz until very smooth, about 5 mins. You may need to stop and scrape the sides down with a spatula.
  • Transfer the cashew cheese to a dish or bowl and stir through the chives, if using. Cover and place in the fridge for 1 hr to firm up a little. The cheese will keep in the fridge for up to 3-4 days.

Nutrition Facts : Calories 124 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

LOADED BAKED POTATO WITH CASHEW CHEESE SAUCE



Loaded Baked Potato with Cashew Cheese Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

4 large russet potatoes, scrubbed and dried
4 cups broccoli florets (about 1-inch florets; 8 ounces)
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 slices bacon
2 tablespoons chopped fresh chives
1 cup raw cashews
1 small carrot, peeled and cut into 2-inch chunks
1 clove garlic, crushed
Kosher salt
1/3 cup nutritional yeast
2 tablespoons lemon juice

Steps:

  • For the loaded baked potatoes: Preheat the oven to 425 degrees F.
  • Using the tip of a knife or a fork, poke each potato 2 to 3 times. Place directly on the oven rack and bake until the potatoes are fork-tender and the skins are crispy, 55 to 60 minutes.
  • For the cashew cheese sauce: Meanwhile, in a small saucepan, add the cashews, carrots, garlic, 1 teaspoon salt and 1 1/2 cups cold water and bring to a boil. Reduce the heat and simmer until the carrots are fork-tender, about 12 minutes.
  • Carefully add the warm cashew mixture, including the liquid, to a blender. Add the nutritional yeast, lemon juice and salt to taste. Blend on high speed, adding more water if necessary, until smooth and creamy, about 30 seconds.
  • After the potatoes have been cooking for about 35 minutes, prepare the broccoli. Spread the florets on a rimmed baking sheet in a single layer, drizzle with the olive oil, season with salt and pepper and toss well to coat. Roast until tender and starting to brown, about 20 minutes, then set aside.
  • Meanwhile, in a large skillet, add the bacon and cook over medium-high heat until golden brown and crispy, 3 to 4 minutes per side. Remove the bacon to paper towels to drain. Roughly chop the bacon into small pieces or julienne and set aside.
  • Cut a lengthwise slit in the top of each potato and gently push the ends toward the center to open up the potatoes. Fluff the insides of the potatoes with a fork, if you like. Drizzle some of the cashew cheese sauce into each potato. Top each potato with broccoli, more cashew cheese sauce, bacon and chives.

CASHEW NUT CHEESE



Cashew Nut Cheese image

This is a non-dairy 'cheese' recipe made from cashews (or cashew butter). It is a great cheese substitute and can be used on a roasted red pepper panini sandwich, a fancy ham and cheese sandwich, an artichoke heart wrap (that recipe is soon to come), etc.

Provided by mollymariephoto

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 15m

Yield 10

Number Of Ingredients 12

2 cups unsalted roasted cashews
2 ½ tablespoons vegetable oil
1 teaspoon white sugar
¼ cup almond milk
2 tablespoons tahini
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground white pepper
1 red bell pepper, chopped
1 tablespoon lemon juice
1 ½ cloves garlic, peeled

Steps:

  • Blend cashews, oil, and sugar together in a food processor or blender until smooth. Add almond milk, tahini, onion powder, salt, garlic powder, and white pepper; blend until well mixed. Add red bell pepper, lemon juice, and garlic and blend until creamy.

Nutrition Facts : Calories 212.3 calories, Carbohydrate 11 g, Fat 17.8 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 3.3 g, Sodium 299.7 mg, Sugar 2.1 g

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From therecipes.info


CHEESE VS CASHEW - IN-DEPTH NUTRITION COMPARISON - FOOD STRUCT
Cheese is richer in Calcium, while Cashew is higher in Copper, Iron, Manganese, Magnesium, Vitamin B12, Vitamin A, and Vitamin B1. Cashew's daily need coverage for Copper is 241% higher. Cashew has 19 times less Calcium than Cheese. Cheese has 710mg of Calcium, while Cashew has 37mg.
From foodstruct.com


RECIPES - NUTS FOR CHEESE - CASHEW CHEESE, DAIRY FREE ...
Enjoy our easy, impressive Nuts For Cheese™ recipes. Chef-quality meals using our 100% dairy-free vegan cheese recipes. Get ready for a fancy-night in!
From nutsforcheese.com


CASHEW NUT CHEESE RECIPE - RECIPEYUM
Method. Soak the raw cashews in water for 10-12 hours. After soaking the cashews, rinse and place in a food processor. Soak cashews for 10-12 hours then place into a food processor. Add the coconut cream, extra virgin olive oil, lemon juice, salt and acidophilus powder and process for approximately 10 minutes.
From recipeyum.com.au


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