Dairy-Free Cashew Cheese
I can remember one thing was always present at “special” dinners of my childhood: ranch and/or French onion dip from a carton.
I remember skipping down the dairy aisle at the store to grab those plastic cartons of flavored dip that we would take to the church potluck or to a friends’ Super Bowl party or to snack on before the Thanksgiving meal was served.
Those pre-made dips were easy appetizers that could be served without effort with chips, crackers, or vegetables.
Once someone broke out the dip, the party started!
Nowadays, I buy less and less pre-made stuff in favor of making my own.
I make my own because I like having complete control over the ingredients. Also, it’s just cheaper 99% of the time.
And I make this dip for a third reason…
I absolutely love the shock on people’s faces when I tell them what it’s made of!
Unsalted, raw cashews are the most neutral-flavored nut I’ve ever had. They take on flavors so well, it’s like they were meant to be used this way. (This Lemon-Vanilla Cashew Butter is just 1 example!)
Cashews blend into beautifully smooth dips, butter, and spreads, whether sweet or savory.
Depending on how you flavor it, cashew cheese can serve as a dairy-free spread on your morning bagel just as well as a replacement for hummus or as a dip for crackers and vegetables.
It is perfect for those who would love to enjoy cream cheese spreads and dairy-based dips, but who cannot due to a food allergy or sensitivity.
Cashew Cheese Flavor Variations:
Tomato-Basil: Reduce olive oil to 1/4 cup. Add in 1/4 cup sun-dried tomatoes packed in olive oil, plus 1/4 cup packed fresh basil leaves. Blend as directed.
Garlic & Black Pepper: Use 4 or 5 cloves of garlic and 1 full teaspoon of freshly ground black pepper. Blend as directed.
Ranch: Add 1 teaspoon dried parsley, 1 teaspoon dried dill, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder to the original recipe. Blend as directed.
What are your favorite ways to replace dairy in your lifestyle? Would you like to try this cashew cheese?
- 1-1/2cups Wildly Organic Cashews
- 2 cups filtered waterfor soaking
- 1/2cup Wildly Organic Olive Oil
- 1 lemonjuiced
- 2cloves fresh garlicpeeled
- 1 to 2teaspoons Wildly Organic Himalayan Saltto taste
- 1/2 teaspoon Wildly Organic Black Pepper
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Place the cashews in a glass bowl or jar and cover with filtered water.
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Soak for 8 hours, or overnight.
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Drain and rinse the cashews until the water runs clear.
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Place the soaked cashews into a high-powered blender or food processor.
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Add the remaining ingredients.
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Pulse to combine, then blend for 1 to 2 minutes, or until completely smooth.
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Taste and adjust salt and pepper, if needed.
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Transfer to a bowl for serving, or store in an airtight container in the refrigerator for up to a week.
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Serve with crackers, toast, bagels, or veggies.
Drizzle a bit of olive oil and sprinkle chopped fresh or dried herbs over the cashew cheese when you're ready to serve. It makes for a lovely presentation!
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