This is a great Vegan Cashew Cheese that goes well on a lot of things. If you put a little less tapioca starch in it, you can even use it as a dip! Below is a link to a totally Radical Vegan Pan Pizza that uses this recipe.

#ProTip
Make sure to stir quite often on the Simmer Cheese step. This stuff thickens really fast.

Episode

Ingredients

How much are we making?
Servings
+
-
* 226
Calories
Serving
=
Total Calories
904
✓
Ingredient
Amount
Cashews
1 Cup
Water
2 Cups
Tapioca Starch
7 Tablespoons
Apple Cider Vinegar
2 Tablespoons
Salt
1 Teaspoon
Garlic Powder
1/2 Teaspoon
Total
6  Items

Steps

  1. Prepare Cashews
    1. Put cashews in a small pot and place enough water to cover them (this is not the 2 cups used in the ingredients). Boil for 10 minutes. Cashews boiling in small pot of water
    2. Drain and rinse cashews Rinsing boiled cashews in colander with faucet over sink
  2. Blend Ingredients
    1. Put cashews in blender along with the rest of the ingredients and blend until it’s as smooth as you can get it. Removing lid from blender after boiled and rinsed cashews have been blended into puree in blender
  3. Simmer Cheese
    1. Pour blended ingredients into a medium sized sauce pan and simmer over low heat, stirring frequently as the the mixture will thicken pretty quickly. Cashew puree being heated over low heat in sauce pan. Stirring with whisk. Showing how cashew mixture thickens and starts to clump together on end of whisk
    2. Enjoy! Whisk being pulled out of sauce pan to demonstrate stringy consistency of completed vegan cashew cheese recipe