Step 3: Prepare the Blender
Transfer the drained cashews to a high-speed blender. Add 2 tablespoons of nutritional yeast, 1 teaspoon of turmeric powder, a pinch of paprika, 2 peeled garlic cloves, and the juice of half a lemon.
Step 4: Add Water and Seasonings
Add approximately 1/2 cup of water to the blender. The amount of water needed may vary; start with a small amount and add more as needed to achieve a smooth blending consistency. Season with salt and pepper to taste.
Step 5: Blend Until Smooth
Blend the mixture on high speed until it becomes very smooth and creamy. This may take a few minutes, depending on the power of your blender. If the mixture is too thick, add a small amount of water to facilitate blending.
Step 6: Adjust Consistency (Optional)
For a firmer cheese, add 2 tablespoons of melted coconut oil to the blender and blend until well combined. The coconut oil will help the cheese set harder, making it easier to slice or mold.
Step 7: Taste and Adjust Seasonings
Taste the cashew cheese and adjust the seasonings as needed. You can add more nutritional yeast for a cheesier flavor, more lemon juice for acidity, or additional spices to suit your taste.
Step 8: Store and Use
Transfer the blended cashew cheese to an airtight container and refrigerate. The cheese will firm up as it chills. It can be stored in the refrigerator for up to one week.
Step 9: Serve and Enjoy
Enjoy your homemade cashew cheese on crackers, in sandwiches, as a pasta sauce, or in any dish that calls for a creamy, cheesy addition. Its versatility and delicious flavor will make it a favorite in your kitchen.
Tips for the Perfect Cashew Cheese
Tip 1: Soaking Time
Ensure you soak the cashews for the full 24 hours. This not only softens them for blending but also enhances their nutritional profile by reducing phytic acid content.
