Vegan, raw, tasty melted cheese sauce. After some trial and error and a bit of finger
licking, I got this recipe right where I wanted it. It’s bold, it’s rich and it’s yellow. Homer
Simpson himself would be jealous and salivating at the sight of this one.
Cashew Cheese Recipe
- Soaked cashews - 2 cups (soak for 2-4 hours in fridge, in water)
- Lemon juice - 70ml
- Water - 40ml
- Olive oil - 40ml
- Sesame oil - 10ml
- Sea salt - 2 teaspoons
- Nutritional yeast - 1 teaspoon
- Turmeric - 1 teaspoon
- Rinse off cashews and combine with other ingredients in a blender
- Blend until smooth
My Serving Suggestions
Atop some steamed vegetables with roasted almonds is my favourite.
Line a baking tray or pizza tray, spread til apot 5mm thick and bake in the oven at
180C for 10 minutes. Brûlée the top and drizzle with gremolata, I dub that ‘Saganaki’.
Forget the Sesame oil and turmeric and bake at 20mm thick in a lined baking dish at
180d x 15 minutes (you just want some slight golden brown on top, poke with a metal
skewer, you want a gooey centre but firm top skin) cool in a freezer/fridge
immediately, when cooled down, the centre top should be a firm skin and the centre
somewhat gooey like brie.
Add 35ml apple cider vinegar, 35ml lemon juice, ignore the turmeric and spread
15-20mm, bake 180d x 18 minutes, cool down immediately. When cold, it should be
crumbly like a soft feta (I just made that up, but give it a shot and see what happens,
maybe increase the vinegar to give it that brine taste you know?)