Cashew “cheese” spread

We are big fans of a continental breakfast in my house and love nothing more than toast with cheese, cold meats and spreads. Recently, we’ve been trying some more vegan spreads for a change – some of my favourites so far are curried lentil spread, spinach and artichoke and this new cashew “cheese”.

The cashew cheese recipe is loosely taken from The Fitness Marshall’s channel (https://www.youtube.com/watch?v=LXX24pK4epI) but ended up looking nothing like his! Still really tasty though and a lovely quick recipe to throw together when you fancy some toast and spread! This would also be really good as a dip for veggies or crisps or thinned down to make a pasta sauce.

Ingredients
150g cashews
4 tbsp. nutritional yeast
150-175ml water (depending on the consistency you want)
1/2 roasted pepper (or you could try sundried tomatoes or some garlic and herbs for flavour)
Pinch of salt and pepper to taste

Method
Stick everything in a food processor until you reach your desired consistency! I like mine fairly smooth so I blitz until creamy but with a bit of texture!

Serve your cashew cheese on toast, with veggies or on top of some hot potatoes!

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