Soak your cashew nuts in freshly boiled but slightly cooled water (so as not to scorch the nuts) for as long as you can - the longer you leave them the creamier they’ll blend. Ideally you should soak the cashew nuts overnight, however, if you forget, as I often do, do not worry.
Cashew cheese recipe plus#
Soaked cashews help give the creamy texture you’re after plus it makes them easier to blend. The one thing about this recipe is that you do need to soak your cashew nuts. I recommend always starting with less liquid and add more as needed to get the desired consistency. If you prefer a thicker consistency for a dip or spread, just use 1/4 cup of liquid but if you’re looking for a runny sauce consistency use up to 1 cup of liquid. Place a fine mesh strainer (or colander) over a large mixing bowl, and lay down two layers of cheesecloth (or a clean, fine, absorbent towel). I like it when it's thick but runs off the spoon. Add more almond milk, if needed to create the desired consistency. Add to a high-powered blender along with the rest of the ingredients and blend until smooth. The amount of liquid you use in the recipe will affect the resulting consistency of the sauce. Add the cashews, 80ml water, lemon juice, coconut oil, tahini, carrot, salt, paprika, cayenne, dijon mustard, nutritional yeast and garlic powder to the blender. Drain the cashews and discard the water they were soaked in. You can use less liquid than the recipe requires and also use it as a spread for sandwiches and wraps. I’ve also used it in my lasagne recipe and as a dip for chips too. My favourite use of this sauce is on pasta dishes, such as my courgette & sundried tomato pasta recipe. I love the flavour of the onion powder coming through and whilst I used to use water in earlier versions of this recipe, this time I used almond milk and it gives the sauce a wonderful silky, creamy texture, though you can still use water and get a delicious tasting cashew ‘cheese’. I have made a number of variations of this cashew cheese sauce over the years and all have been great but this one is my best yet. Drain the cashews and tip into a blender or. But, if like me, you can’t have dairy or don’t eat dairy then this sauce is my go-to when I want a creamy cheese-esque sauce for meals. Soak the cashews in a bowl of water covered with a clean tea towel for at least 2 hours.
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