Updated Cashew Cheese for Pizza and more…
Well, that was a false start for Fall. I thought I would have time to get back to writing regularly with my last post, and just haven’t had a spare moment. I’m going to make up for it today though. Our most popular post is one I did for Cashew Cheese Pizza, so I decided I wanted to post my updated version of this recipe with ideas on what else you can make with it. I make a large batch that can last in the refrigerator for up to two weeks and be used in a myriad of ways. Here I used some in a calzone with broccoli and potato (as requested by my husband).
Here is the new recipe I came up with:
5 cups raw cashews, soaked
1 cup unsweetened coconut milk (or unsweetened milk of your choice)
3 tbs. canola oil
2 tsp. nutritional yeast
1/2 tsp. salt
1/4 tsp. white pepper
Blend all together in vita mix (or whatever appliance you use) until smooth. You can add salt and pepper to taste, but I recommend keeping it a bit neutral to be able to transform depending on what you are using it for.
I use this cheese as is on pizza and in the calzone pictured above.
Other uses include:
adding a tablespoon or 2 into tomato sauce to make a creamy pink sauce for pasta
adding a little lemon juice and making sour cream
adding cinnamon, cloves, nutmeg and thinning with a bit more milk for a great french toast batter
using it as is as a spread on sandwiches and bagels
I used it in every way I listed above in the two weeks it was in my fridge.
Use liberally and let me know what you come up with!