Ok so my hubby doesn’t do that well with cheese. It’s not like he doesn’t like it…but eating it always seems to be followed by a bit of congestion for him. Processed cow cheeses nowadays seem to be effecting many adults and even children this way.
So recently I learned how to make the perfect cashew cheese recipe, (I’ve tried a few in my day), and I must say, I am cheesy happy about it! The recipe is from my friend Kristin, otherwise known as Earth Mama, and I love that she use apple cider vinegar instead of miso paste or only water, since I love the benefits of apple cider vinegar plus it makes the cheese way creamier. If you don’t have apple cider vinegar handy, you can replace it with a the juice of 1 lemon, but it will be slightly different. If you want to a nuttier, parmesan like flavor to the cheese, just add in 1 spoon of nutritional yeast🙂
Not only is cashew cheese super delicious, light but still creamy, it is great for your health.
Cashews have a lot of oleic acid, (like olive oil). Oleic acid promotes a healthy cardiovascular system by lowering triglyceride levels and helps reduce the risk of heart disease. Plus they are cholesterol free!
Cashews are also a great source of magnesium and copper, both of which are essential in making the enzymes which protect elasticity of the joints by combining collagen with elastin. Magnesium is important for proper assimilation of calcium, which can actually be prevented by the presence of too much protein, like in dairy cheeses. Magnesium keeps the nervous system in relaxed while working so the body’s signals can be carried out efficiently and without excess stress. When you don’t have enough magnesium, too much calcium goes to the nerves which results in contraction and body tension.
The consistency reminds me of a ricotta cheese so great for vegan ravioli, lasagna, pizza, over veggies or even as a dip like my 2-year-old loved.
Try it out with your family today and let me know if they have “say cheese” smiles! Ok yes that was corny, but I couldn’t resist;)
- 1½ cup cashews (soaked overnight)
- 1 Tbsp. apple cider vinegar
- 2 garlic cloves
- 1 Tsp. Himalayan salt
- dash of cayenne pepper
- Blend all ingredients in a Vitamix until smooth. Add additional water if needed.