When I first gave up dairy, cheese was the hardest food to stop eating. I mean it’s CHEESE! There are awesome vegan ice creams, milks, butters and even yogurts, but cheese is hard to recreate.
This vegan nacho cashew cheese is delicious, and barely lasts the night at my house when its made. I hope your family enjoys it as much as we do. We serve it with corn chips, vegetables, tacos, fajitas, etc.
You can play around with how much roasted red pepper you put in the dip to intensify the taste. You can also leave the roast red peppers out of the dip for a plainer cashew cheese dip.
(This information does not replace the health advice given by a primary care provider, and is intended ONLY for educational purposes)
Ingredients
¼ cup Roasted red pepper
4 Tbsp. Water
4 Tbsp. Nutritional Yeast
2 Tbsp. Lemon Juice (Fresh)
½ tsp. Sea Salt
½ cup Soaked Raw Cashews
¼-½ tsp. Ground Turmeric
Directions
Soak cashews in water overnight (minimum 4-hours)
In a high-speed blender combine ingredients and blend until smooth.
Serve with corn chips or vegetables
Store in an airtight container for up to 7 days.
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