Sun Dried Tomato & Basil Cashew Cheese

Vegan Sun Dried Tomato and Basil Cashew Cheese | Real. Simple. Vegan.
Tomato Basil Cashew Cheese | Real. Simple. Vegan.
Vegan Sun Dried Tomato and Basil Cashew Cheese | Real. Simple. Vegan.

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!

Want more delicious vegan cheese recipes? Check out our Dill & Cracked Pepper Cashew Cheese here and our Chive and Garlic Cashew Cheese here!

Vegan Sun Dried Tomato and Basil Cashew Cheese | Real. Simple. Vegan.

Vegan Sun Dried Tomato and Basil Cashew Cheese | Real. Simple. Vegan.

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Sun Dried Tomato & Basil Cashew Cheese | Real. Simple. Vegan.

Ingredients

  • 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

Instructions

  1. Boil raw cashews for 30 minutes.

  2. For the last 3 minutes of the cashew boil, toss the sun dried tomatoes into the water to soften them.

  3. Drain cashews and sun dried tomatoes.

  4. In a food processor, purée cashews, sun dried tomatoes, nutritional yeast, water and garlic salt.

  5. Purée for several minutes until there is no remaining nut texture. It should look like a smooth mass.

  6. Remove from food processor and place into a bowl. With a mixing spatula, combine minced basil by hand.

  7. Cover bowl with plastic wrap and chill in fridge for 30  minutes before shaping the cheese.

  8. Remove from fridge and form into a ball or wheel. Tightly wrap in plastic.

  9. Place in fridge and chill for 20-30 minutes.

Recipe Notes

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.

www.realsimplevegan.com

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