Oh my yes indeedy this is delish. Couldn’t wait till the weekend to share it with you.
This cashew based vegan cheese recipe is sweet instead of savory.
If you want it to be spreadable just keep adding almond milk until you get the desired consistency.
By the way, I soak my cashews 2 to 3 hours. I’ve only soaked them overnight once and didn’t notice any significant difference.
This recipe (and related image) comes to us via One Green Planet at http://www.onegreenplanet.org/. Thank you!
2 cups cashews, soaked for at least 1 hour, preferably overnight
2 tablespoons lime juice
1 tablespoon tahini
1 tablespoon almond butter
1/2 of 1 pear
1/2 cup almond milk
1/2 teaspoon ground green cardamom
1/2 teaspoon cinnamon
Directions for Making
1. Rinse cashews and place them into a blender.
2. Peel the pear, remove the seeds, cut into smaller pieces and add to blender.
3. Add the remaining ingredients and blend it thoroughly.
If cheese is too thick, add more almond milk. Serve.
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