If you've missed cheese, it's time to try this vegan cheese substitute with cashews and sun-dried tomatoes!
It's used as a cheese substitute and mostly as a spread, but can also be served as a dip. It has a creamy texture and its taste will amaze you! It's not just our opinion. All our friends, vegans or not, say so.
The taste of this vegan cheese is rich and its texture is creamy. Cashews-based, they are not only tasty but also nutritious and healthy. Lemon and vinegar give the necessary notes of acidity. But what makes it stand out is the nutritional yeast, sun-dried tomatoes, and pepper.
You can store it in an airtight container in the refrigerator for a few days. I don't know exactly how many, because whenever I make it, it never lasts more than 2 days :). That way you'll have it available for a quick snack. Ideal for spreads on crackers and bread, but also as a dip with breadsticks or vegetable sticks (carrot, peppers, celery, etc.).
At festive tables, spread the vegan cheese on crackers and decorate it with a combination of different ingredients such as pomegranate and dill. Also, at a party, spread it on crackers with cherry tomatoes and olives or as a dip with breadsticks. As an appetizer, try it as a dip, but also in celery "boats" (cutting the stalks into 10 cm/4 in long sticks, filling them with the vegan cheese and sprinkling with chopped red pepper on top).
The ways to serve and present this vegan cheese never end. Just let your imagination guide you :)
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Vegan cheese substitute with cashews and sun-dried tomatoes
- 2 cups cashews
- 7 sun-dried tomatoes
- 5 Tbsp nutritional yeast
- ½ cup extra virgin olive oil
- 6 Tbsp apple cider vinegar
- 6 Tbsp lemon juice
- 2 Tbsp red vinegar
- 2 Tbsp onion powder
- ½ tsp smoked paprika
- ¼ tsp turmeric powder
- ⅛ tsp chilli powder or cayenne pepper powder (for a more spicy effect)
- salt and pepper
Vegan cheese for spread
- Soak the cashews overnight or for an hour in hot water and then drain them.
- If using dried sun-dried tomatoes, soak them in hot water for one hour. If they're in oil, use them as they are.
- Add all the ingredients in the food processor or high-speed blender and blend well.
- You can use it:
- As a spread on crackers, bread, and toasts
- As a dip with breadsticks or vegetable sticks (carrot, pepper, celery, etc.)
- As an appetizer on festive tables, spread on crackers and decorated with combinations of different ingredients, such as pomegranate and dill
- At a party buffet, spread on crackers with cherry tomatoes and olives on top
- As an accompanying dip, for meal or wine, with breadsticks
- As an appetizer, spread in celery "boats" (cutting the stalks into 10cm sticks, filling the gap inside them and sprinkling on top with chopped red pepper).
- If you do not serve it immediately, store it in the refrigerator in an airtight bowl because it will dry and darken if left for a long time in contact with the air.
- In our recipe we use unsalted raw cashews. However, you can also try salted and roasted , and the result is just as impressive.
Thank you Samantha! 🙂
Wow! It looks so yummy! I will make it as soon as I get some cashews!
Thanks, we're so glad you liked it!
It is one of our favorite recipes 🙂
Congratulations! Very nice!
I didn't have red vinegar and I only made it with white.
Next time I'll try it in red.