When I was transitioning to a plant-based diet one of the things that gave me the most anxiety was giving up dairy, more specifically cheese.
By the time I may the decision I was already avoiding dairy big time because I came to realize that I’m a little bit allergic to it… And by allergic I mean that my skin breaks out a couple of days after I eat it.
This didn’t stop me from indulging in dishes full of cheese and cream whenever I felt like, but I knew what the consequence was.
Finally, I realized that going plant-based didn’t mean that I had to give up cheese for good! There’re so many delicious dairy-free alternatives in the market and making your own vegan cheese at home is even better! This cashew cheese is delicious, easy to make and very versatile Think nachos, mac ‘n’ cheese, pasta or just enjoy it with chips, vegetables or crackers as a dip.
Serves: 4 Prep Time: 5 min. Cooking time: - Total: 5 min.
- 1 cup raw unsalted cashews soaked in water for 4+ hours
- Juice of a lemon
- 2 tbsp. nutritional yeast
- 3/4 cups filtered water
- 1/4 cup chickpea miso
- Combine all ingredients in a high speed blender or food processor until the mix is creamy.