Is Dairy Not Your Thing?
Does your bagel feel naked without cream cheese?
Pimento Cashew Cheese is the recipe for you!
It’s a great vegan option for anyone looking for a spread that’s BIG on flavour.
Bonus – it’s healthy! (skip to the bottom for the recipe)
Have you noticed how expensive nut cheeses are? There’s really no need to break the bank when cashew cheese is SO simple to make. This recipe requires no fermenting. It’s super EASY if you have a high-power blender. And if you are on the fence about getting a Vitamix, check this out (link here). It might help convince you to get one. I love mine!
I make cashew cheese all the time. It’s spreadable on toast or crackers or you can serve it as a dip with carrots and cucumbers. Plus, did you know that cashews are considered a healthy fat and plant protein? They make a great base for creamy sauces and creamy plant-based soups (like this minty pea soup).
My “Pimento Cashew Cheese” was inspired by a couple of my favourite recipes in “This Cheese is Nuts” cookbook which I highly recommend. Julie Piatt is an incredibly talented vegan chef who founded a company called SriMu – which produces an artisanal ‘next evolution’ of cheeses which I’m dying to try. She’s so cool! I first discovered her on her husband’s podcast The Rich Roll Podcast which is one of my fave’s.
Here’s a video on how to make Pimento Cashew Cheese followed by the print recipe below. Enjoy!
Pimento Cashew Cheese
Ingredients
- 1 Cup Raw Cashews Soaked overnight, drained & rinsed
- 2 tbsp Nutritional Yeast
- 2 tbsp Pimentos
- 2 tbsp Pimento juice from jar
- 1 tbsp Apple cider vinegar
- 1/4 tsp Salt
- pinch Pepper
- water (optional, as needed)
Instructions
- Soak cashews overnight. Drain and rinse cashews. Place them with the rest of the ingredients in a high-power blender and blend.
- Scrape down sides, blend again. Repeat as many times as is necessary until mixture is soft and spreadable. Taste and add more salt if desired.
- Note: For a creamier consistency, add a tablespoon of water (or slightly more) until desired smoothness.If you want to take it to the next level, replace the pimentos with roasted red peppers or sundried tomatoes. You can also replace the apple cider vinegar with juice from a jar of your favourite dill pickles! Tastes seriously delicious!
Enjoy this spreadable cheese with crackers, bread or vegetables! OR, if you add even more liquid, this can be drizzled on top of any dish that requires a cheese topping. It’s a great vegan alternative.
What? Cashew Cheese on Homemade Crackers???
Yes!!! I’ve been spreading my pimento cashew cheese on crackers I made from scratch with vegetable pulp leftover from juicing. Homemade crackers are my latest obsession! I’m finally using my most obscure and gigantic kitchen appliance – a dehydrator! Stay tuned, I’ll be posting about that, one of these days.
Ok…I TOTALLY get that it’s an effort to make your own…so, for those of us who may want an easy quality alternative to making cashew cheese from scratch, here’s what I recommend. I love the “Nuts for Cheese” products. They aren’t cheap, but, they sure are delicious. Check them out here.
