Homemade Vegan Cashew Cheese

The combination of cashews, garlic and chickpeas gave the cheese a mildness that ended up being so versatile. This cheese would be great to top a salad or a pasta. While it won't melt like cheese, it’s a pretty great substitute for hard cheeses like a Parmesan or feta. Covered and placed in the fridge, it was delicious for an entire week.

Ingredients

1cup

Cashew Nuts

1/4

Lemon, juicedabout 1-2 tablespoons

1clove

Garlic

1/3cup

SponsoredGOYA® Chick Peas

4Tbsp

Nutritional Yeast

1tsp

White Miso Paste

Nutrition Per Serving

Calories

211

Fat

15.2 g

Protein

7.4 g

Carbs

14.2 g

Cooking Instructions

step 1

Soak your Cashew Nuts (1 cup) for at least 3 hours.

step 2

After soaking the cashews, preheat the oven to 350 degrees F (180 degrees C).

step 3

Combine the soaked Cashew Nuts,Lemon (1/4), Garlic (1 clove), GOYA® Chick Peas (1/3 cup), Nutritional Yeast (4 Tbsp), and White Miso Paste (1 tsp) in a food processor.

step 4

Blend until smooth.

step 5

Using two ramekins covered with parchment paper, divide the mixture evenly between the 2 ramekins.

step 6

Bake for 20 minutes.

step 7

Serve however you please. Store leftovers covered in the fridge for up to a week. Enjoy!