Love cheese spreads? Love savoury? Don’t eat dairy? This Sun Dried Tomato & Basil Cashew Cheese is for you. I’m currently on a cashew cheese recipe development binge. Stay tuned for more!
This recipe is so simple, containing only six ingredients. Check it out below!
Sun Dried Tomato & Basil Cashew Cheese | Real. Simple. Vegan.
- 1/2 cup raw cahsews
- 1/4 cup diced sun dried tomatoes
- 3 tbsp nutritional yeast
- 2 tsp water
- 3/4 tsp garlic salt
- 3/4 cup minced basil
Boil raw cashews for 30 minutes.
For the last 3 minutes of the cashew boil, toss the sun dried tomatoes into the water to soften them.
Drain cashews and sun dried tomatoes.
In a food processor, purée cashews, sun dried tomatoes, nutritional yeast, water and garlic salt.
Purée for several minutes until there is no remaining nut texture. It should look like a smooth mass.
Remove from food processor and place into a bowl. With a mixing spatula, combine minced basil by hand.
Cover bowl with plastic wrap and chill in fridge for 30 minutes before shaping the cheese.
Remove from fridge and form into a ball or wheel. Tightly wrap in plastic.
Place in fridge and chill for 20-30 minutes.
Be sure to use raw cashews and not roasted cashews.
Chill wrapped or covered cheese before shaping it into a wheel or ball, otherwise it will be too sticky. Chilling it makes it easier to work with in your hands.