Vegan Cashew-Cheese Spread 🌱
This cashew cheese spread is quick, easy, delicious and healthy. You can change the basic recipe with many variations. Here is the recipe with dried tomatoes. Al gusto, replace the sun-dried tomatoes with olives, basil, garlic, chili peppers or other ingredients. So it never gets boring.
You can use the spread on crackers or bread and as a vegetable dupe. This spread is
also very tasty on salads or pizza.
Chef’s notes
Important note: For this recipe it is good to have a powerful blender. Soaking the nuts and seeds overnight also helps the consistency become creamier. If you are allergic to cashew, feel free to replace the cashews with almonds, pine nuts, tree nuts, etc.
Details
- ⏲️ Prep time: 10 minutes
- 🍳 Cook time: 0
- 🍽️ Servings: 2-3
Ingredients
- 60g Cashew (soaked over night)
- 40g Sunflower Seeds (soaked over night)
- 50ml Water (you can always add more water if it gets to sticky)
- 6 pieces Sun dried tomatoes (soaked over night with seeds and nuts)
- 4 Tbsp Nutritional yeast
- 1/2 Tsp Salt
- 1/4 Tsp pepper
- 2 Tbsp Olive oil
- 1/4 Lemon or Lime juice
- 2 Tbsp Apple Vinegar
Directions
- Blend all the ingredients in a blender, add more water or salt if needed.
- The Cashew-Cheese should be creamy and kind of sticky, but not to dry and not to liquid.
- Pour the mixture into a container. Use within 3 days.
- You can decorate the spread with fresh herbs like parsley, basil, chilli flakes etc.
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