This cashew cheese has multiple uses and is a favorite for our family. I love how easily it freezes so I can have it on hand for convenience, and yet, it just takes five minutes to make a batch. That’s what I call win-win. It is about the thickness of a batter and when cooked thickens to a rich consistency. Drizzle it over dishes like your vegan pizza, enchiladas, lasagna, or eat it as a topping for sweet potatoes or yams. It’s possibilities are endless. Cashew cheese is a great batter for dipping vegetables and frying in a nonstick skillet without added oil, making them browned and crunchy, or use as a batter before dipping in bread crumbs as with the Zucchini Fritter recipe.
For making a yellow cashew cheese, see Note below.
1 cup water
1 cup raw rinsed cashews
2 tbsp dried onion flakes
1 tbsp nutritional food yeast flakes
1/2 teas salt
1/4 teas garlic granules or powder
1/8 teas celery salt
2 tbsp lemon juice
I like to freeze it in large and small containers so I can have the convenience of grabbing just what I need. You will find it being used in dishes like the zucchini fritters and bean enchiladas.
For a yellow cheese: