Cashew “Cheese”

Editor

cash·ew

/ˈkaSHˌo͞o/

Noun cashew

an edible kidney-shaped nut that is easy to eat by the handfuls

Sometimes it takes a good dip to eat your vegetables. Some common dips I see most often are ranch, hummus, and guacamole. Those are good, but they can get boring, so I decided to experiment with the ever so healthy cashew. I have seen a lot of people making recipes with blended cashews to give the dish a rich and creamy taste, so I decided to give it a try, and I don’t regret it! This dip is so good and packs a lot of flavor. It can definitely help you eat more vegetables. Plus, you are getting a healthy dose of vitamins and minerals. I call this “cheese” because it has a cheesy taste from the nutritional yeast. I like using nutritional yeast because it is known to be a natural antibacterial immune-booster. Yes, please! I think this recipe would be good as a salad dressing, or as a pasta sauce. Don’t be afraid to add more water to reach a thinner consistency.

Enjoy!

Cashew “Cheese”

Serves 4

  • ½ cup unsalted raw cashews
  • ½ medium red bell pepper, roughly chopped
  • 2 teaspoons apple cider vinegar
  • ¼ cup nutritional yeast
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • Red pepper chili flakes, to taste

Directions:

  1. Soak the cashews in enough water to cover them for 8-12 hours. Then, rinse and drain the water.
  2. Grab a high-powered blender and add the red bell pepper, cashews, apple cider vinegar, nutritional yeast, onion powder, salt, and red pepper chili flakes. Blend for 2-3 minutes.
  3. After a few minutes, stir well and add water to reach desired consistency. Blend until smooth.

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