Vegan Stretchy Cashew Jack Cheese Recipes
VEGAN STRETCHY CASHEW JACK CHEESE
Provided by Ashley
Time 10m
Number Of Ingredients 8
Steps:
- Add all ingredients to a high-speed blender and blend on high for two minutes, or until completely smooth.
- Pour the mixture into a large saucepan. Stir constantly over medium heat for five minutes, or until the mixture thickens into a stretchy cheese consistency. At first it will become clumpy but just keep heating and stirring until it's smooth and stretchy.
- Remove from the heat and serve. (Note: I like to drizzle a tiny bit of oil over top to give it an authentic melted cheese vibe and then finish with a sprinkle of smoked paprika.)
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- Soak Cashews in water for 3 hours (or up to 24 hours refrigerated). Drain the cashews saving the water.
- Place the cashews in a food processor with the salt and vinegar and pulse repeatedly. Scrape down the sides and continue blending, repeating if necessary.
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- Softening the cashews first helps them blend. If you have a high-powered blender you may be able to skip this step, but if not, this step is important to get a smooth cheese. You can either boil or soak the cashews. To boil the cashews (the fast method): add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. To soak the cashews: add the cashews to a bowl, and cover with water. Let soak for 4 hours or overnight until tender. Drain and rinse cashews before using.
- Add the cashews along with the 1 cup of water and all the remaining ingredients to a blender. Blend until completely smooth. It will be very watery.
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