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RECIPE
6 INGREDIENTS7 STEPS3hr 30min

Homemade Vegan Cashew Cheese

4.3
4 Ratings
The combination of cashews, garlic and chickpeas gave the cheese a mildness that ended up being so versatile. This cheese would be great to top a salad or a pasta. While it won't melt like cheese, it’s a pretty great substitute for hard cheeses like a Parmesan or feta. Covered and placed in the fridge, it was delicious for an entire week.
Homemade Vegan Cashew Cheese Recipe | SideChef
The combination of cashews, garlic and chickpeas gave the cheese a mildness that ended up being so versatile. This cheese would be great to top a salad or a pasta. While it won't melt like cheese, it’s a pretty great substitute for hard cheeses like a Parmesan or feta. Covered and placed in the fridge, it was delicious for an entire week.
Girl Eats Greens
I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
http://www.girleatsgreens.com
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Fulfilled by
Girl Eats Greens
I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
http://www.girleatsgreens.com
3hr 30min
Total Time
3hr 20min
Active Time
$0.67
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1 cup
Cashew Nuts
1/4
Lemon , juiced
about 1-2 tablespoons
1 clove
1/3 cup
Canned Chickpeas
1/4 cup
Nutritional Yeast
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Nutrition Per Serving

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CALORIES
215
FAT
15.2 g
PROTEIN
7.5 g
CARBS
15.3 g

Cooking Instructions

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Step 1
Soak your Cashew Nuts (1 cup) for at least 3 hours.
Step 2
After soaking the cashews, preheat the oven to 350 degrees F (180 degrees C).
Step 3
Combine the soaked Cashew Nuts, Lemon (1/4) , Garlic (1 clove) , Canned Chickpeas (1/3 cup) , Nutritional Yeast (1/4 cup) , and White Miso Paste (1/2 Tbsp) in a food processor.
Step 4
Blend until smooth.
Step 5
Using two ramekins covered with parchment paper, divide the mixture evenly between the 2 ramekins.
Step 6
Bake for 20 minutes.
Step 7
Serve however you please. Store leftovers covered in the fridge for up to a week. Enjoy!
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Nutrition Per Serving
Calories
215
% Daily Value*
Fat
15.2 g
19%
Saturated Fat
2.9 g
14%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
15.3 g
6%
Fiber
2.7 g
10%
Sugars
2.4 g
--
Protein
7.5 g
15%
Sodium
153.9 mg
7%
Vitamin D
--
--
Calcium
28.0 mg
2%
Iron
2.3 mg
13%
Potassium
271.2 mg
6%
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