This is my super simple, yummy vegan cheese spread made from cashews and a few other simple ingredients. It's got a convincing and satisfying 'real cheese' taste. Even my dairy loving husband approves! ;)
What you need to make it:
1 cup cashews
1 cup aquafaba (liquid from 1 can of chickpeas)
1 tbsp apple cider vinegar
2 cloves fresh garlic
2 tsp onion powder
1 1/2 tbsp tapioca starch
4 tbsp nutritional yeast
1/2 tsp sea salt
Fresh snipped chives (about 1/4 cup)
What to do to make it:
Soak the cashews overnight in cold water or for 15 minutes in a pot of freshly boiled, hot water. Rinse the cashews and place in a high-speed blender.
Add the aquafaba, apple cider vinegar, garlic clove, tapioca starch, onion powder, 4 tbsp nutritional yeast, fresh chives and sea salt to the blender. Blend for 2 to 3 minutes until smooth. Note: if you add the chives before blending, your cheese will be green like mine. If you prefer, add the chives while cheese heats on stove to avoid the green hue.
Warm a medium-sized pot over medium-low heat, pour the cheese sauce into the pan and stir until the cheese thickens to a thick and stretchy consistency.
For a cheese spread, enjoy the cheese warm or let cool.
If you want a cheese with a little more consistency (it will never be hard), add cheese to a bowl and tap the bowl on the counter a couple times to get the air bubbles out. Leave to chill completely (about 25 minutes), then place in fridge in a covered dish.
If you make this recipe, please take a photo and tag @yourbestlifewithlisa