A Trio of Vegan Cheese Recipes
When I decided to go plant-based, giving up cheese was by far the hardest part. I was never much of a meat-eater anyways, but cheese — well, I could eat that stuff all day long. So when I heard that I could recreate my favorite vice in ways that were dairy-free, good for me, and even better tasting, I knew that I had to give this whole vegan cheese thing a try.
Well, MIND BLOWN.
I’ve said this before, but whoever thought to make cashews into cheese is a stinking genius!!! And I promise you that nutritional yeast will become your best friend. Nutritional yeast, also known as “nooch” is a total superfood. It is gluten free, rich in folic acid, fiber, protein, and is high in B vitamin’s which are essential for the production of red blood cells and a healthy nervous system. This extra boost of B is also super important for vegans and vegetarians, because plant-based foods are not as rich in these vitamins. Nooch contains approximately 5 grams of fiber and 9 grams of protein for every two tablespoons and has a nutty, cheesy flavor that is absolutely perfect in any and all recipes that call for a cheese substitute.
For this post, I’ve rounded up my three favorite ways to enjoy vegan cheese that I use most often and think you are going to love! These recipes are all super versatile and can be used in a number of different ways. Even my most dairy-loving family members and friends prefer these recipes now over those stinky old cheeses. Here they are!
Cashew Ricotta Cheese
Make an amazing vegan lasagna with this cashew ricotta!
1 1/2 cup raw cashews, soaked
1/2 cup water
1 Tbs apple cider vinegar
1 Tbs nutritional yeast
1-2 cloves garlic
1/4 tsp onion powder
1/4 tsp dried basil, optional
1/4 tsp dried oregano, optional
sea salt and black pepper to taste
Soak cashews overnight or for at least 2-3 hours to help aid in digestion.
Once cashews have finished soaking, rinse and strain, then place in a blender with remaining ingredients. A food processor would work to, however, it is harder to get the cheese as creamy so sticking with a blender yields better results.
Blend all ingredients until smooth and creamy, and resembling ricotta cheese.
Remove from blender and store in an airtight container in the fridge for up to one week.
Kick a kale salad up a notch with this nooch!
1 cup raw almonds
3 Tbs nutritional yeast
1/2 tsp garlic powder
1/4 tsp sea salt
Prepare your vegan parmesan by placing almonds, nutritional yeast, garlic powder and sea salt in a blender or food processor and blend until fine like parmesan cheese! Will last for 1-2 weeks in an airtight container in the fridge.
Cashew Sour Cream
Try this sour cream out with some Lentil Walnut Tacos!
1 cup raw cashews, soaked
1/2 cup water
2 tsp lemon juice or apple cider vinegar
1/4 tsp sea salt
a dash of cayenne pepper
Soak cashews for 2-3 hours to help aid in digestion. Once cashews have soaked, drain them and place them in a blender or food processor.
Add in the water, lemon juice or vinegar, salt, cayenne pepper, and blend until creamy.
Pour the sour cream into a bowl and keep in the fridge covered for up to a week.
I hope you all enjoy these three delicious ways to enjoy my favorite plant-based cheeses!