Having received the seal of approval from plenty of passers-by at Gentle World’s booth at the Te Hiku Health Expo, we decided this delicious cashew cheese recipe should also be shared with you, our readers.
We’ve tried a lot of different cashew cheese recipes over the years, but this one’s a little different. The addition of sriracha gives it a little kick, and the avocado goes a long way toward creating extra creaminess!
Feel free to experiment with extra herbs or spices, or try adding olives or sundried tomatoes.
The possibilities are endless…
1 cup cashews, soaked for five hours
1/2 cup unsweetened soy or other non-dairy milk
one cup filtered water
1/2 cup nutritional yeast
1 clove garlic, minced or crushed
1 Tbsp. lemon juice (or to taste)
1 Tbsp. organic sriracha*
1 tsp. paprika
1 tsp. onion powder
1 tsp. salt (or to taste)
- Grind cashews in a food processor and add all other ingredients, processing until smooth and creamy.
- Heat on medium heat in a pan on the stove, stirring constantly until mixture reaches desired thickness.
- Pour into a container and chill, or serve warm for a queso dip.
- Don’t forget to share!
* Non-organic sriracha often contains non-organic sugar, which is not always vegan in some parts of the world, including the United States.