This dairy-free cashew cheese is grate-able, slice-able, melt-able, and the perfect topping to your dairy-free pizza or nachos.
Let’s make some cheese!
Before you get started, it’s important to prep the cashews. I like to soak them in salt water for at least 7 hours as recommended by the Wellness Mama. Soaking the cashews with this method will make them easier to digest and increases the bio-availability of their nutrients. However, if you don’t have time to soak them, I recommend boiling the cashews for about 15 minutes and letting them cool.
After soaking or boiling the nuts, rinse them well in a colander and toss them in the blender. Add the milk of your choice (I’ve used both almond and coconut) to the blender and blend until very smooth, stopping to scrape down the sides as needed. Add the rest of the ingredients and blend again.
Next, pour the ingredients into a small sauce pan and bring to a boil, stirring continuously. Turn the heat down to a simmer for 2-3 minutes, and then transfer to a glass container.
This dairy-free cheese can be eaten as a dip while it’s still warm, or place it in the fridge for about 2 hours if you’d like it to gel.
Dairy-Free Cashew Cheese
This dairy-free cashew cheese is grate-able, slice-able, melt-able, and the perfect topping to your paleo pizza or nachos.
- 1 carrot
Place milk and cashews in blender or food processor. Blend until smooth, stopping to scrape down the sides as needed.
Add the remaining ingredients and blend another 30 seconds, or until very smooth.
Transfer to a small saucepan and bring to a boil, stirring continuously. Lower heat and simmer for 2-3 minutes, continue to stir.
Transfer to a glass container. Eat immediately or let cool in the fridge for 2 hours.
Cooking time does not include soaking/boiling cashews or time in fridge. Enjoy!
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