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, go ahead and boil them for 15 minutes and then let cool.
After soaking or boiling the nuts, rinse well and then toss them into the blender. Add the milk of your choice (I’ve used both almond and coconut) 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.
Eat this dairy-free cheese 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.
Benefits of Grass-Fed Gelatin
Not only does the gelatin give this recipe a more “cheese-like” consistency, but it also provides several amino acids we probably aren’t getting from other foods in our diet. These amino acids, such as glycine, can be incredibly beneficial to our bodies as they help to improve the lining of our gut, rebuild the collagen in our joints, and also great for our skin and hair. So, yeah, we need to eat this food that our great-grandparents probably consumed much more than we do in our daily diets!
I’ve used a few different brands of gelatin in my recipes, but my favorite so far comes from Perfect Supplements. It always gels perfectly for me and it’s made from 100% grass-fed cows. It’s also non-GMO and free of pesticides and hormones. Follow this link and use the coupon code SUPERKID10 to receive 10% your entire order at Perfect Supplements.
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 gelatin
- 1 tablespoon lemon juice
- 1/2 teaspoon sea salt
- 1 garlic clove
- 1/4 teaspoon turmeric
- 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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