Cashew Cheeze Sauce and Spread

I like cashew cheeze (or sauce or dip or spread or paste depending on how you use it) because it is so versatile and such a great substitute for those cheese cravings and munchies. Nut cheeze is not quite guilt free because nuts are allergenic, fattening for some and can carry the risk of mold if they are not fresh (always store in glass jar in fridge and consume within a few days). And although nuts are not free for everyone to use because of allergies, this is a great recipe you simply must try if you can safely.

Use this recipe to create a vegan ranch salad dressing, a cheeze paste for bread or crackers, a dip for veggies, a base for pizza, a mac and cheeze sauce and for vegan eggless mayo in cold slaw or for sour cream in veggie wraps! Yes it is that versatile and it all depends on whether you use it warm for mac n cheeze, room temperature as a raw veggie dip or chilled to make a thicker paste for bread and crackers! It also goes well on veggie burgers and roasted potatoes. it also goes well in chickpeas to make a thick creamy sauce. I take mine out of the fridge for a short defrosting before use.

Now buying cashew nuts (unsalted and plain) is expensive so it may not be a weekly recipe, but certainly a monthly treat. Definitely use within 7 days. Always store in a sealed glass jar - glass jars are awesome for this recipe and all your homemade salad dressings. Apple cider vinegar or lemon juice are great additives to keep the longevity of this cheese.



Basic Cashew Dip/Sauce


This first recipe is a basic cashew cheeze sauce

 1/2 cup raw cashews soaked
1 tbs olive oil
½ tsp pink salt
3 tbsp water
Juice of 1 small lemon/lime or 3 caps apple cider vinegar


Method:

Always soak cashew in lots of water for at least 4 hours, overnight is best.

Place everything in a small blender cup of a Magic Bullet or Nutri-Bullet blender and blend until smooth and creamy. Add a little more water at a time as the nuts might give trouble breaking down.

The less wet your mixture is, the more it can serve as a firm cheese when refrigerated.

Seasoned Cashew Cheese

Make mac and cheeze with this one!


1 cup raw cashew nuts (almonds or pine nuts can also be substituted)
1 clove garlic
½ red onion
1/4 bell pepper
1 pimento
1 scotch bonnet or chilli pepper or ½ tsp cayenne (optional spice)
3 chive or green onion tops (optional)
1 tbs lime/lemon juice or apple Cider Vinegar
1/3 cup nutritional yeast
1/3 cup water
1.5 tsp Pink/sea salt
1 pinch turmeric 

Method:
    
Soak cashews overnight or at least 4 hours.

Prepare fresh seasonings by removing skin and seeds.

Combine all ingredients in the blender and blend up until it is smooth.

You will have to stop and move it around with a spatula or spoon to get it going.

Add extra water slowly if too thick.

You can try refrigerating overnight before use for best flavour. Defrost before adding to noodles for making mac and cheese. I usually add it room temperature to my noodles.

Store in mason jar or clean reused jar.

Fulljoy and try it with everything!

Ila