Vegan Dairy Free Cashew Cheese and Crackers
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Learn more →Ingredients
4 servings
For the cashew cheese
- 1 cup raw cashews
- 3 tbsp lemon juice (from about 1 large lemon)
- 2 tbsp nutritional yeast
- 1 tbsp apple cider vinegar
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- 3–4 tbsp water, plus more as needed
- ¼ tsp smoked paprika (optional)
For serving
- 4 oz gluten free crackers or rice crackers
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Place the cashews in a small bowl and cover with cold water by at least 1 inch. Soak for at least 2 hours at room temperature, or overnight in the refrigerator, until the cashews are noticeably plump and yield easily when pressed between your fingers. Drain and rinse well.
- 2
Transfer the drained cashews to a blender or food processor. Add the lemon juice, nutritional yeast, apple cider vinegar, garlic powder, onion powder, salt, and 3 tbsp water. Blend on high for 1–2 minutes, scraping down the sides as needed, until the mixture is completely smooth and creamy with no visible cashew pieces. Add the remaining 1 tbsp water (or a little more, 1 tsp at a time) if the spread is too thick to blend smoothly — it should be the consistency of a thick hummus.
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