This dairy-free cashew cheese is grate-able, slice-able, melt-able, and the perfect topping to your dairy-free pizza or nachos.
Around the time his little sister was born, my son developed a taste for a few (admittedly tasty) frozen pizzas found in the health-food section of the grocery store. We were doing the best we could, but let’s be honest, we were in true survival mode at the time. However, little by little, we’ve found ways to make our favorite foods at home by using simple, nutrient-dense ingredients.
We use several different cheese recipes for mac and cheese, but I really wanted a great pizza cheese and I found it by modifying this Vegan Mozzarella Cheese by Anna Banana. I’m not familiar with kappa carrageenan as the original recipe calls for, but I found that beef gelatin substitutes well and helps give this cheese the right texture. However, this means my recipe is not vegan, so if you’re looking for a vegan cheese, check out the original recipe here.
Okay, let’s make some cheese…
First of all, 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 want to make this cheese right now, 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.
This one batch of cheese will provide for at least two dishes. On Saturday, we used it for pizza with a beet nomato sauce and a sweet potato pizza crust (recipes to come, stay tuned).
Then, on Sunday, we made cheesy nachos with avocado, sauerkraut, grass-fed beef, carrots, and olives. You may recognize these cassava chips as Siete Grain Free Tortilla Chips, which are amazing. (These chips are more expensive on Amazon than at my local healthfood store. Shop around.)
I think we ate pretty well this weekend. Yes, it is a little labor intensive, but so worth it! I hope you enjoy as much as we do!
A Few Products I Used
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 cup milk substitute of your choice
- 1/2 cup cashews (soaked in salt water for at least 7 hours or boiled for 15 minutes)
- 1/4 cup nutritional yeast
- 1/4 cup avocado oil
- 2 tablespoons beef gelatin
- 1 tablespoon lemon juice
- 1/2 teaspoon sea salt
- 1 garlic clove
- 1/4 teaspoon turmeric
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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