Vegan cheese takes only three ingredients.
In minutes you have a delicious spread that's excellent with onion bread. It would also be perfect for collard green wraps or as a dip with crackers or veggies.
To me it tastes like a parmesan cheese almost, a lovely nutty tangy crunchy dip that's lovely in a sandwich, too. I love that is keeps me satisfied for hours.
That's my favorite way to eat this - on onion bread with sundried tomatoes. Would be great with spinach as well.
- 1 cup raw cashews
- 1 1/2 TB garbanzo miso*
- 2 TB lemon juice
* You can use soy miso if you prefer it but I avoid soy so this is great for me.
Blend the cashews in a food processor until they are in rough chunks. Add the miso and the lemon juice. Add a little water or more lemon juice until you make it a consistency you like.
Use less lemon juice and miso if you're not a fan of the tangy flavor.
It will firm up a bit in the refridge, so make it a smidge softer than you want it when using it cold. Kept refrigerated, lasts at least 5 days.
This is a nut-based recipe, so like any calorie-dense food, use in moderation if you're watching your weight.
Remember to keep the miso in the refrigerator. You can find it at most grocery stores in a refrigerated section.
To make this recipe your own, add herbs and spices, add chunks of veggies, or whatever your creative genius mind comes up with.
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Return from Vegan Cheese to Confident Vision Living