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Solar-Dried Tomatoes Cashew Cheese – Sharon Palmer, The Plant Powered Dietitian

Yum…a velvety, savory vegan cheese flavored with earthy sun-dried tomatoes. Sure, you may make a easy, simple mushy vegan cheese with uncooked cashews as the bottom. This scrumptious recipe for Solar-Dried Tomatoes Cashew Cheese is so versatile–use it for dips, sandwiches, spreads, tacos, grain bowls, salads, vegan meatballs, and past. The truth is, you may attempt to swap the shredded vegan (or dairy-based) cheese in lots of recipes, similar to macaroni and cheese or lasagna, for this Solar-Dried Tomatoes Cashew Cheese. I really like that this vegan cashew cheese solely requires 7 elements, that are simple to maintain readily available. Making your individual cashew cheese means you may skip the extremely processed vegan cheeses in supermarkets and create your individual with entire plant-based elements. With no added oils, sugar, or salt (it’s optionally available), this gluten-free vegan cheese recipe is nice for entire meals plant-based cooking and consuming. 

Sun-Dried Tomatoes Cashew Cheese

Sun-Dried Tomatoes Cashew Cheese

The way to Make Cashew Cheese

Simply soak the cashews in water in a single day to melt them, then drain the cashews and whiz up in a blender with sun-dried tomatoes, smoked paprika, dietary yeast, garlic, lemon juice, and plant-based milk till the combination is easy and velvety. You may take a shortcut by utilizing boiling water to soak the cashews for about quarter-hour in case you’re pressed for time. That’s it! Serve this dip with entire wheat toast, baked tortilla chips, veggies, grain bowls, or lasagna. 

Do this recipe as an accompaniment to recipes, similar to this Shawarma Bulgur Salad with Black Chickpeas.

Sun-Dried Tomatoes Cashew Cheese


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Make the perfect vegan cheese with this wholesome recipe for Solar-Dried Tomatoes Cashew Cheese, which requires only a few easy elements.

  1. Place uncooked cashews in a container, cowl with water, cowl with a lid, and soak in a single day within the fridge. (Alternatively, use boiling water and soak for quarter-hour at room temperature). 
  2. Drain water. 
  3. Place soaked cashews within the container of a small blender, together with sun-dried tomatoes, smoked paprika, dietary yeast, garlic, lemon juice, and plant-based milk. 
  4. Course of till easy and creamy (about 3 minutes).. Might have to cease and scrape down sides in the course of the mixing course of. Might add further plant-based milk, 1 tablespoon at a time,  to realize desired texture (must be thick however spreadable).  
  5. Makes about 1 cup of cashew cheese; about 8 (2-tablespoon) servings.

  • Prep Time: 10 minutes
  • Class: Dip
  • Delicacies: American

Key phrases: cashew cheese, solar dried tomatoes, tips on how to make cashew cheese, vegan cashew cheese

Do this recipe for Solar-Dried Tomatoes Cashew Cheese with the next recipes:

Shawarma Bulgur Salad with Black Chickpeas
Mushroom Lentil Vegan Meatballs
Swiss Chard Pecan Vegan Lasagna
Rosemary Entire Grain Seed Crackers
Herb Grilled Greens
Vegan BLTA Sandwich

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