This tangy and versatile vegan nut cheese is perfect to use on a sandwich, panini or bagel. To make an excellent sauce for whole wheat pasta, thin the cashew nut cheese out with more almond milk until it reaches a pourable consistency, then toss with hot pasta. Watch our how-to video
- 1 cup cashew butter
- 1/4 cup unsweetened plain almondmilk
- 2 tablespoons tahini
- 2 tablespoons nutritional yeast
- 1/2 teaspoon onion powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon white pepper
Place all ingredients in a food processor and blend until smooth and combined. Alternately, mix them in a large bowl using the back of a wooden spoon to mash them together. Store in an airtight container in the refrigerator for up to 1 week.
Per serving: 2 tablespoons, 180 calories (130 from fat), 14g total fat, 2.5g saturated fat, 0mg cholesterol, 125mg sodium, 9g carbohydrates (1g dietary fiber, 0g sugar), 6g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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