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Solar-Dried Tomatoes Cashew Cheese – Sharon Palmer, The Plant Powered Dietitian

Yum…a velvety, savory vegan cheese flavored with earthy sun-dried tomatoes. Sure, you can also make a easy, simple comfortable vegan cheese with uncooked cashews as the bottom. This scrumptious recipe for Solar-Dried Tomatoes Cashew Cheese is so versatile–use it for dips, sandwiches, spreads, tacos, grain bowls, salads, vegan meatballs, and past. In actual fact, you’ll be able to attempt to swap the shredded vegan (or dairy-based) cheese in lots of recipes, equivalent to macaroni and cheese or lasagna, for this Solar-Dried Tomatoes Cashew Cheese. I really like that this vegan cashew cheese solely requires 7 components, that are simple to maintain available. Making your individual cashew cheese means you’ll be able to skip the extremely processed vegan cheeses in supermarkets and create your individual with complete plant-based components. With no added oils, sugar, or salt (it’s non-obligatory), this gluten-free vegan cheese recipe is nice for complete meals plant-based cooking and consuming. 

Sun-Dried Tomatoes Cashew Cheese

Sun-Dried Tomatoes Cashew Cheese

Methods to Make Cashew Cheese

Simply soak the cashews in water in a single day to melt them, then drain the cashews and whiz up in a blender with sun-dried tomatoes, smoked paprika, dietary yeast, garlic, lemon juice, and plant-based milk till the combination is clean and velvety. You may take a shortcut by utilizing boiling water to soak the cashews for about quarter-hour if you happen to’re pressed for time. That’s it! Serve this dip with complete wheat toast, baked tortilla chips, veggies, grain bowls, or lasagna. 

Do that recipe as an accompaniment to recipes, equivalent to this Shawarma Bulgur Salad with Black Chickpeas.

Sun-Dried Tomatoes Cashew Cheese


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Make one of the best vegan cheese with this wholesome recipe for Solar-Dried Tomatoes Cashew Cheese, which requires just some easy components.

  1. Place uncooked cashews in a container, cowl with water, cowl with a lid, and soak in a single day within the fridge. (Alternatively, use boiling water and soak for quarter-hour at room temperature). 
  2. Drain water. 
  3. Place soaked cashews within the container of a small blender, together with sun-dried tomatoes, smoked paprika, dietary yeast, garlic, lemon juice, and plant-based milk. 
  4. Course of till clean and creamy (about 3 minutes).. Could have to cease and scrape down sides in the course of the mixing course of. Could add extra plant-based milk, 1 tablespoon at a time,  to attain desired texture (must be thick however spreadable).  
  5. Makes about 1 cup of cashew cheese; about 8 (2-tablespoon) servings.

  • Prep Time: 10 minutes
  • Class: Dip
  • Delicacies: American

Key phrases: cashew cheese, solar dried tomatoes, the best way to make cashew cheese, vegan cashew cheese

Do that recipe for Solar-Dried Tomatoes Cashew Cheese with the next recipes:

Shawarma Bulgur Salad with Black Chickpeas
Mushroom Lentil Vegan Meatballs
Swiss Chard Pecan Vegan Lasagna
Rosemary Whole Grain Seed Crackers
Herb Grilled Vegetables
Vegan BLTA Sandwich

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