Easy Cashew Cheese Spread {Vegan & Gluten Free)
Easy Cashew Cheese spread is a perfect vegan option for a potluck, holiday meat and cheese board, or a meal prep snack box!
Equipment
- Food Processor
Ingredients
- 2 cups raw, unsalted cashews
- 1 tbsp nutritional yeast
- 1 tsp garlic powder
- juice from one lemon
- 1 tsp coarse salt
- 1/2 tsp fresh ground pepper
- 1/4 tsp dried red pepper flakes
Instructions
- Soak the cashews in water for a minimum of 2 hours.
- After soaking, reserve 1/4 cup of the soaking liquid and discard the remaining liquid.
- Add the cashews, reserved soaking water, lemon juice, nutritional yeast, garlic powder, salt, pepper, and dried red pepper flakes to the food processor.
- Pulse a few times until the mixture starts to come together.
- Stop the processor, scrape the sides, and pulse again.
- Repeat this until the mixture is blended, but not over whipped like a nut butter.
- Place your cheese spread in the fridge for a minimum of 2 hours to firm up a bit, and really develop the flavors.
- Store in the fridge, in an air tight container for up to a week.
Notes
Get creative and make this into a bento snack box with crackers and raw veggies. You can also add a protein to round it out into a full no microwave lunch!
Nutrition
Calories: 240kcal | Carbohydrates: 15g | Protein: 8g | Fat: 18g | Fiber: 2g | Sugar: 3g