Now vegans and dairy-free friends can enjoy cheese too. This smoky cashew chipotle "cheese" uses a nut base for a delicious allergy-friendly dip, sauce or spread.
Did you know that you can make cheese out of cashews? To be fair, cheese is probably not the best word, but "spread" doesn't seem to do it justice.
If you blend cashews with a little water and lemon juice, you start to have a spread. And it tastes good. Seriously.
When you add nutritional yeast, it starts to take on a cheese-like flavor. Nutritional yeast is a vegan's friend or anyone that likes a cheesy taste but is cutting back on dairy. It has protein and vitamins, including B's and folic acid, so what's not to like?
I'm a big fan of spice so while a cheese like substance with some good protein and vitamins in it is all nice sounding, I also want a kick. Enter the chipotle pepper. Lately I've been using chipotle paste in things that need a little more umph like soups...and this spread. A little miso rounds out the flavor and now we got ourselves quite the cheese, spread, dip and versatile condiment.
I eat it straight up, dip celery in it, crackers, and you can also slather it on a nice sandwich for added flavor, or even toss it with pasta for a creamy, dairy-free sauce.
Smoky Cashew Chipotle Cheese
Makes about 2 cups
- 1 cup raw, organic cashews
- 2 tablespoons fresh lemon juice
- 1 teaspoon chipotle paste
- 2 garlic cloves
- 1 tablespoon apple cider vinegar
- 2 tablespoons nutritional yeast
- 1 teaspoon red miso paste
- 1/4 cup water
- Place cashews in a glass bowl and cover with fresh water. Let it sit overnight or 3-4hours.
- Drain and rinse the cashews in the morning. Put the cashews with the rest of the ingredients in a high speed blender and blend until smooth. Add more water for a thinner cheese. Adjust seasonings as desired.
- Keep refrigerated in a glass sealed container for up to a week.