While nothing beats the deliciousness of quality real cheese, there are lots of reasons to look to dairy-free alternatives. Perhaps you are lactose intolerant or choose to avoid dairy for health reasons, perhaps you’ve chosen to be vegan for ethical reasons, or perhaps you simply want to lessen your consumption of animal-dependent products. Whatever the reason, this vegan cheese spread is a fantastic choice when looking for something ‘cheesy’. It is incredibly satisfying and coincidently high in both protein and B vitamins, just like the real thing.
Makes 1L
+ gluten free
+ dairy free
+ vegan
+ vegetarian
+ soy free
+ egg free
+ refined sugar free
Ingredients
500g raw cashews, soaked overnight and drained
1 handful basil
½ cup nutritional yeast flakes
2 tsp turmeric, ground
2 tsp onion powder
2 tsp garlic powder
2 tsp herb salt or flavour bomb salt
3 ice cubes
1 lemon, juice only
150g water
Method
-
Place all ingredients in TM bowl, pulverize for 2 minutes, speed 9, or until smooth and creamy.
Refrigerate until ready to serve.
Note: If mixture thickens to the point that it is not moving around the TM bowl, add more water.
Variation: While the basil is optional and the herb salt can be substituted with plain, the yeast flakes are essential.
