Ingredients
- 1/2 cup unsalted cashews raw
- 1/3 cup hemp hearts/pumpkin seeds
- 1/4 cup nutritional yeast
- 1/4 tbsp garlic powder
- 1/2 tbsp Himalayan salt and black pepper as per taste
Instructions
- Add all the ingredients to a food processor or a powerful blender.
- Pulse until well mixed.
- *Be careful not to over-blend the mixture, or you’ll get a kind of cashew butter instead.
- You can serve immediately and enjoy your favorite dishes.
- Store the cheese in a sealed container in the fridge, and it will last for months.
Notes
- Use it to make vegan pesto, sprinkle it over a plate of vegan pasta Alfredo and vegan pizza, or add in the soups or sprinkle over the salad, etc.
- I switched to a Whole plant-based lifestyle ( vegan) for the last five years and never missed any dairy cheese because dairy-free cheese is much lighter than REAL cheese.
- It’s delicious and without a load of hormones, preservatives, and additives.
- It tastes exactly like the REAL version. It’s tough to tell the difference.
- Although this cheese doesn’t melt, you can sprinkle it over all the savory dishes to turn them nutty, cheesy, and creamy, like pasta, baked food, pizza, salads, etc.
*Quick to make
*Nutty and cheesy flavor
*Gut friendly
*Suitable for the person with IBS & other digestive issues.