Equipment
- 1 High-speed blender
Ingredients
- 1½ cups raw cashews
- 1 cup warm water
- ¼ cup nutritional yeast
- ½ tsp chile lime spice blend* (Tajin or Trader Joes version)
- ¾ tsp sea salt
- ¼ tsp garlic powder
Instructions
- Cover cashew with hot (just-boiled is ideal) water in a bowl for 10 minutes. The amount of water doesn’t matter, just make sure the nuts are covered. Drain.
- Add the cashews, 1 cup water, seasonings and salt to a high-speed blender.
- Blend starting on low and work your way up to high until it's silky smooth.
- Store in an air-tight container for up to 7 days.
Notes
*In place of the chile lime blend, you could use fresh fresno or jalapeño peppers or make your own version with some chili powder and fresh lime juice.
This cheese does best straight out of the fridge or lightly warmed. If it gets too hot, it can become a bit thick and weird, for lack of a better term.
My favorite ways to enjoy it:
- As a dip with tortilla chips
- Over nachos
- Egg tacos
- Burrito bowl
- Mixed into hot pasta (add a little pasta water to thin)