Today we explain how to prepare a completely vegan spread or cheese based on cashews. It is a plant-based alternative to traditional dairy-based spreads that is easy to make, healthy, and tasty. The essential ingredients to prepare it are three: cashews, a nut that is rich in healthy fats and proteins, water, which is essential for blending the cashews to achieve that smooth and creamy consistency typical of spreadable cheese, and olive oil which will add flavor to the spread. To these base ingredients, we’ve added garlic which will give a more decisive flavor to the spread, lemon juice which with its acidic note contrasts the sweetness of the cashews, and finally the salt. Few ingredients that give rise to a spreadable cream with a very similar consistency to cheese, making it an excellent substitute. Perfect for both vegetarians and vegans, but also for those who are lactose intolerant.
The preparation is very simple: we soften the cashews either by soaking them overnight or by boiling them for 15 minutes. We drain them and blend them with the remaining ingredients.
A versatile spread that we can use in many ways. For example, we can spread it on crostini, bruschetta, bagels, flatbreads, tortillas, sandwiches, and sandwiches or it is perfect as a sauce for pasta, rice, and other grains. A nutrient-rich, flavorful, and protein-packed cream that’s truly surprising for its ease of preparation and taste. Try it and let us know what you think.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Vegan
- Seasonality: All Seasons
Ingredients for Preparing the Cashew Cheese Spread
- 9 oz cashews
- 1/4 cup water
- 3 tbsps extra virgin olive oil
- lemon juice (half a lemon)
- 1 clove garlic
- salt
Tools for Preparing the Cashew Cheese Spread
- 1 Pot
- 1 Blender
- 1 Colander
Steps for Preparing the Cashew Cheese Spread
Prepare the vegan cashew spread cheese by first softening the cashews. You can boil them for 15 minutes or alternatively soak them overnight in the fridge. We boiled and drained them well.
Place the cashews in the blender and add the water, olive oil, garlic clove, lemon juice, and salt.
Blend everything until you achieve a smooth and homogeneous mixture. It might take 5 to 10 minutes depending on the power of your blender. If the mixture turns out too thick, you can add a few tablespoons of water and scrape the mixture from the sides of the blender to facilitate the process.
The cashew cheese spread is ready, you can use it immediately by spreading it on crostini, bruschetta, bread slices, flatbreads, bagels, sandwiches, or tortillas, or store it in the fridge if you prefer a denser consistency.
Simo and Cicci Recommend
You can store this cashew cheese spread in the fridge for up to a week by placing it in an airtight container. You can also freeze it for up to three months, thawing it in the fridge before use and mixing it well to regain its creamy consistency.
You can replace the cashews with almonds.
Instead of lemon juice, you can use apple cider vinegar.
