Jalapeño Cashew Cheese (Vegan, Gluten Free)
PinServings: 8
Creamy and nutritious Jalapeño Cashew Cheese- the perfect substitute for cheese in vegan recipes. You'll love it!
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Equipment
- Food Processor
Ingredients
- 1 cup cashews - soaked overnight in water & drained*
- 2 tablespoons nutritional yeast
- 1/2 cup full fat coconut milk - shake can first
- 1/2 teaspoon turmeric
- 1 teaspoon lemon juice
- 2 garlic cloves - minced
- 1 teaspoon tahini
- 1 teaspoon apple cider vinegar
- 1 jalapeño pepper - seeds removed and chopped very fine (use gloves if you can and don't touch your eyes- ouch!)
- 1/4 teaspoon ground sea salt
Instructions
- Add all ingredients to a food processor. Process, starting on low speed, and increasing speed slowly until smooth.
- Makes a total of 1 cup cashew cheese (16 tablespoons).
Notes
- *It's recommended to soak the cashews in water overnight for this recipe. However, if you are using a super high powered blender (like a Vitamix), this step may not be necessary. If not soaking the cashews, start by adding the cashews and nutritional yeast to a dry blender. Process on high until it's blended into a fine powder. Add all remaining ingredients and blend.
- Nutrition based per serving of 2 tablespoons.
Nutrition
Serving: 2tablespoons | Calories: 201kcal | Carbohydrates: 10.3g | Protein: 6.4g | Fat: 16.3g | Sodium: 80.1mg | Sugar: 1.8g
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