RECIPE
6 INGREDIENTS7 STEPS30MIN

Homemade Vegan Cashew Cheese

4.0
3 Ratings
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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.
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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.

30MIN

Total Cooking Time

6

Ingredients
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.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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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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Directions

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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 (175 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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