Classic Vegan Cashew Cheese Sauce Recipes
VEGAN CASHEW CHEESE
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
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.
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- Place the soaked cashews, nutritional yeast, lemon juice, and spices in a food processor. Blend them together until they are very smooth.
- Transfer the mixture to a small skillet or a sauce pan. Heat over medium-low heat for 5 minutes, or until it's warm and has reached the desired consistency. Stir continuously with a metal whisk to keep it from scorching on the bottom of the pan.
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- *To make the cashew cheese sauce: soak the cashews in 4 cups of water for at least 2 hours; otherwise I've found that you can easily speed up the process by adding the raw cashews to a pot with water and placing over high heat. Bring water to a boil, then immediately turn off the heat; let the cashews sit for 30-45 minutes in the warm water, then drain.
- Once the cashews have finished soaking you'll be ready to make the sauce: add drained cashews, garlic, nutritional yeast, almond milk, jalapeno, turmeric, paprika, onion powder, dijon mustard, salt and black pepper to a high powered blender. Blend until a thick sauce comes together. If you want a thinner sauce, add a bit more almond milk. Taste and adjust seasonings as necessary. Enjoy! Serves 6-8, depending on how you use it.
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